I have an extra 24 # turkey in the freezer that has been there for a year. I know it is still ok to use, The plan is to smoke it next Wednesday, and serve it chilled Thursday along side the oven roast main course turkey.
Dry brine salt/ baking powder over night in the meat fridge, spatchcocked, and then smoked at the recommended 300 degrees in the Pit Boss .
Here's the rub (pun intended):
I generally smoke at 225, and have been very pleased with my results. My concern here is getting enough smoke flavor at that high of a temperature with a pellet smoker
If you have done poultry at that high of a temperature in a pellet pooper, did it produce a nice smoky flavor ?
I have an AMNPS, but would prefer not to have to use it.
Dry brine salt/ baking powder over night in the meat fridge, spatchcocked, and then smoked at the recommended 300 degrees in the Pit Boss .
Here's the rub (pun intended):
I generally smoke at 225, and have been very pleased with my results. My concern here is getting enough smoke flavor at that high of a temperature with a pellet smoker
If you have done poultry at that high of a temperature in a pellet pooper, did it produce a nice smoky flavor ?
I have an AMNPS, but would prefer not to have to use it.
