getting warmed up doing a small 12 lb turkey
ready for injection the night before
I found some Island Jerk marinade
and mixed with an orange shandy
injected and then poured remainder of mixture in large ziplock, placed in a pot in case of a leak and into the fridge
the next day, i cut out the backbone and now its in half so cooking should be a bit quicker and more even
Into the GOSM at about 225
After the first two hours of a good strong pecan wood smoke I added a mayonnaise coating. The oil in it will help crisp up the skin and form a base to hold the spice coating in place
spices added on
Badia seasoning is what I like on chicken and Turkey
Now back into the GOSM for another 4-6 hours, maybe will
added a new batch of pecan wood chunks
Now we wait and maybe crack a cold one!
ready for injection the night before
I found some Island Jerk marinade
and mixed with an orange shandy
injected and then poured remainder of mixture in large ziplock, placed in a pot in case of a leak and into the fridge
the next day, i cut out the backbone and now its in half so cooking should be a bit quicker and more even
Into the GOSM at about 225
After the first two hours of a good strong pecan wood smoke I added a mayonnaise coating. The oil in it will help crisp up the skin and form a base to hold the spice coating in place
spices added on
Badia seasoning is what I like on chicken and Turkey
Now back into the GOSM for another 4-6 hours, maybe will
added a new batch of pecan wood chunks
Now we wait and maybe crack a cold one!
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