- Nov 22, 2012
- 4
- 10
I've done this for a few years but I usually get a 14-16# bird. This year we ended up with the big one, 20 pounds. The bird went on the smoker at 9am and I need it ready by 5 to 5:30. I am more concerned with contamination than anything else since I'll be hosting dinner for others. I am cooking it a bit hotter, around 300 degrees.
I had originally planned for 7 hours but everything posted here recommends at least 10. So I am seeking a bit of advice. Can I pull the bird from the smoker 1-2 hours early and place it in the oven instead at 350 degrees to meet my deadline? When will I know if it is ready? Once the coolest point of several is at least 160 degrees?
Thanks everyone!
I had originally planned for 7 hours but everything posted here recommends at least 10. So I am seeking a bit of advice. Can I pull the bird from the smoker 1-2 hours early and place it in the oven instead at 350 degrees to meet my deadline? When will I know if it is ready? Once the coolest point of several is at least 160 degrees?
Thanks everyone!