Sunday, January 19, 2014
Smokin' Turkey
Nothing quite like smokin' the bigger birds... low and slow like our hogs. About 210 degrees. We DO pan them to let those juices cook right in. We also let them rest in the juice for awhile to reabsorb. My favorite thus far is smoking them with beechnut... just comes out with a very unique flavor...
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O.M.G. This Turkey looks so good my mouth is watering. Do you inject your Turkeys with anything or use a rub
ReplyDeleteDepending on the event, and the type of flavor we are looking for, sometimes we inject, sometimes we rub, and sometimes we do both. This particular instance, the smoker was running on white oak and beech, so the rub was very light, and due to the lower heat range and extended cook time, we did not inject the birds.
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