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TurkeyButts Labor Day Feast Pics

shooterrick

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Well the pics show Turkey, Butts, Sourcream tater Salad, hashbrown casserole, vege salad, angel food cake, and Snake Bitten Wicked Beans.  Thanks for the contributions Bri and David of the vege salad and casserole.  They were great!
 
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rdknb

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that all looks good, I love smoked turkey
 

pineywoods

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Looks like an awesome meal
 

Bearcarver

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All looks great Shooter, but don't do that to me!


I saw your title---"Turkey Butts'---I thought, "What the heck is a "Turkey Butt?"


You really had me going there,

Bear
 

wntrlnd

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wow, what a feast!

it ALL looks good but that turkey and butt are stupendous!
 

shooterrick

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Thanks all.  I guess I should make some of my reasoning known on this smoke.  We all know poultry should be done at a higher temp than other meats.  We also know that Pork Butt is forgiving of mistakes for the most part.  That is why I selected this combo.  I ran the smoker between 250-275 which is in my opinion the bottem of the poultry temps most often used.  I injected the bird and the butt very well and wrapped the butt at internal temp of 150 to preserve moisture.  The bird reached 140 F in just over 3 hrs/  It was a smaller 11 lb bird.  The final internal temp of the bird was 170 F.  Both came out moist.  I did not wrap the bird butt basted it regularly with a mix of rub, butter, and olive oil.  The butt was taken off at 200F.  Both were wrapped when finished and slow cooled and then refridgeerated over night as I did not want to get up at 3 AM sunday to cook.  Both were reheated to 160F internal in the house oven set at 325F Sunday for the meal.  There was no detrimental effects of the reheat as far as I could tell.  No one mentioned any dryness and I felt both remained moist after the reheat. 
 

princess

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Looks FABULOUS!

Congrats on such a great spread, you make a heck of a host!

Cheers!

-Princess
 

Bearcarver

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Thanks for showing, Shooter!

Great final run-down too, with good tips.

Bear
 

chefrob

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  I did not wrap the bird butt basted it regularly with a mix of rub, butter, and olive oil. 
i've been doing this lately for chix and ribs with good results.............

LMAO @ bear...........i was thinkin the same...........
 

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