Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Just did this last night.
Brine both the turkey and pheasants for about 20 hours.
Then used my rub.
Lump charcoal and apple wood chips. Ran between 250 and 300. Finished in about 4 hrs.
They were for customers so I didn't get to try. Waiting for their feedback.
I did a turkey breast for...
How did the mock run go?
By the time I was done cooking and I was ready to leave the coals had already died down. The sand does sound like a good idea.
Good luck with the competition.
I could have pulled it earlier. When the point was at 170 the flat was still at 160. So I left it on probably 2 hrs too long.
The point was nice and tender.
The flat was a little too tough, but not much.
Live and learn. Still tasted darn good.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.