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First ?Christmas meal of 2014...

post #1 of 3
Thread Starter 

Pulled out the WSM and dropped on a 14lb turkey at 11:30 this morning for dinner at 5 tonight.  Last night I slathered the meat under the skin with Tony Chacc and injected with creole butter and a tiny touch of Frank's mixed in.  I've done 1/2 dozen turkeys or so at this point, but this one seems to be cooking pretty quickly.  Considering it went on at 11:30 at 43 degrees and an hour and 15mins later its already registering 109 in the breast.  Smoker's only running 240-246 so far.  I even moved the meat probe and changed to a back up pit probe as i'd had trouble with the pit probe a couple weeks ago.  I guess that's how it goes.  its done when its done! Here it is starting out when it went on...

post #2 of 3
Yum... Turkey on the WSM.
post #3 of 3
Thread Starter 

just under 3hrs later and we're hitting 145 IT.  hopefully it will take another hour so i only have to cooler the thing for a couple hours.

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