Got a nice 24lber during this springs season, spatchcocked and separated legs and neck for soup stock. Rubbed with a bit of garlic infused olive oil, pepper and a light dusting of chili powder. Now into some apple/maple smoke....
Welcome to Summer Wild Turkey smoke
- Thread starter cdn offroader
- Start date
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leah elisheva
Master of the Pit
And after some delay, here are the finished pics....
Smoked for about 6 hours at 220, used a water pan throughout to catch drippings and add humidity. Outside had a nice mild bark, inside was tender and moist. Foiled for about 30 mins in the drip pan before slicing.
Ate about half for dinner with some friends, the rest will get portioned up for soups, sammies, etc.
Smoked for about 6 hours at 220, used a water pan throughout to catch drippings and add humidity. Outside had a nice mild bark, inside was tender and moist. Foiled for about 30 mins in the drip pan before slicing.
Ate about half for dinner with some friends, the rest will get portioned up for soups, sammies, etc.
leah elisheva
Master of the Pit
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