It must be precooked. It say to cook one hour at 350 degrees. It weighs 5 pounds. Could I re-smoke it till meat reaches 168 degrees and pull it out. never injected be for but will try some butter and garlic. Or any suggestions? Thanks
Of the things that I have learned on this forum; one being, to stop adding wood to the smoker when the internal meat temp hits 140 degrees. I never used to do that, but follow that rule now. But over the holidays many folks re-smoked a pre smoked ham. Now in my mind, if I smoke a pork butt and throw it in the fridge I recon I could re-smoke it again according to these guidelines. Cool it, smoke it, cool it smoke.....just kidding. Im with the rest maybe half cook some bacon and lay on top of the turkey and toss in the smoker.
I would be leery of going that high. An uncooked bird goes to 165º internal when done. Since this is pre-cooked, I would only do 140 maybe.
The 140º theory was based on the meat pores shutting up at that temp, therefore no more smoke is taken into the meat, atleast not fully into the center of the meat. You can still continue to smoke, but flavor will be added only to the surface area to maybe within a 1/8th of an inch into the meat. Atleast thats what I think.
It's cooked, all you are doing is adding/improving flavor.
Smoke at high temp to crisp the skin, 350Â° and regular smoke with your favorite wood, pull it off the smoker at 140Â° internal temperature.
Injecting it might be interesting. Rubbing sage butter under the skin would be nice also.