Plus it makes brining and carving so much easier.

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Nov 20, 2024
2:50:02pm

Iron Coug All-American

Plus it makes brining and carving so much easier.

I'm thinking of trying this method on a smoker this winter.

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Iron Coug

Previous username: Chunkylover53
Bio page: Iron Coug
Joined: Mar 1, 2005
Last login: Nov 21, 2024
Total posts: 6,004 (314 FO)

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Messages

Author

Time

This guy cooked his turkey dark meat to 205 and it looks like brisket

Skeptical Optimist Intervention Needed

Nov 20, 12:00pm

Interesting but all I see when I listen to him is this got

Jimo Dashen

Nov 20, 12:30pm

This is how I cook my turkey every year. I love this technique.

Iron Coug

Nov 20, 12:34pm

I do the same. Break it down completely. Only way to get the

kotacoug

Nov 20, 12:55pm

Plus it makes brining and carving so much easier.

Iron Coug

Nov 20, 2:50pm

That was very interesting. Can someone explain to me why white meat you cook

BYUHawk

Nov 20, 1:48pm

Interesting! I need to try this

cambo

Nov 20, 1:54pm

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