Just put a 14.5# turkey in the MES 40. Been sitting in Pop's curing brine all week, now it's about to become acquainted with a healthy dose of hickory smoke.
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Taking on some color, switched from hickory to pecan. Maverick in breast is at 128 degrees, probe in thigh is 134 degrees. MES is running @ 235. Seems the upper area of the smoker is a bit hotter and that works out nicely. by the time I get the breast to 160, the thigh should be 170 or so.