12lbs at 250 degrees, 7 hours with hickory/apple/Jim Bean Barrel wood chips. I used the buttermilk brine for 36 hours and the bacon butter for seasoning. It was really good.
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I have the MES 30" so max temp is 275, original recipe called for 240-250 degrees. My wife was getting antsy so I increased it to 275 for the last hour. It got to 163 degrees I believe.
7hrs? What internal temp in the breast did you cook to? I only ask as i usually smoke a 12-14lb turkey in about 4.5hrs to an internal breast temp of 165. Smoker temp usually between 250-280.
Ultimately the only thing that matter is how it tastes. It looks fantastic! did it taste as great as it looks?
It did! Thanks, you guys too.
If that good a looking bird doesn't get, I don't know what does. Happy Thanksgiving.
Disco