Hi all,
I brined my 12 lb'r for 12 hours.
Put it in the smoker this morning at 9:30 as my wife told me that we were eating at about 2:30....
Now she just tells me that we are eating at about 5:00...
Right now the turk is about 150° in the thickest part of the breast...
I am smoking at about 250°.....
Should I just go ahead and finish it, then wrap it in foil and put in a cooler?
Or should I wrap it up and put it in the fridge.
This isn't our main turkey, more of a side turkey....lol
I don't want to make anyone sick, but I also don't want to have people eating turkey dust..... lol
Any suggestions?
Thanks
-Brett-
I brined my 12 lb'r for 12 hours.
Put it in the smoker this morning at 9:30 as my wife told me that we were eating at about 2:30....
Now she just tells me that we are eating at about 5:00...
Right now the turk is about 150° in the thickest part of the breast...
I am smoking at about 250°.....
Should I just go ahead and finish it, then wrap it in foil and put in a cooler?
Or should I wrap it up and put it in the fridge.
This isn't our main turkey, more of a side turkey....lol
I don't want to make anyone sick, but I also don't want to have people eating turkey dust..... lol
Any suggestions?
Thanks
-Brett-