Was watching the above mentioned show last week and they showed a fellow who barbecues everything he sells in his restaurant. He had slow cooked a turkey til it was fall of the bone. It looked delicious. Any ideas of what the final temp should be to have a turkey reach this consistency? Any other pitfalls of which I should be aware? Thought I'd try one this weekend.

Les Stubby

Les, HERE's a link to one I did a while back, with temperatures listed. Hope this helps! Good luck, hope you enjoy it as much as I did!

Larry

Thanks for the promp reply and wealth of information. Think you've answered other questions I've posted as well. Think I'll try this on Sunday in preparation for the Heels defeating Wake Forest. If you don't mine my asking, what is your standard rub. Thanks again for all of your help.

Les Stubby

Laryy I take it you take it foiled to 180 only when you plan on pulled turkey? Or do you always smoke your turkeys this way even if not planning on pulled? Reason being that the breast meat will "pull better?

quote:

Originally posted by r benash:
Laryy I take it you take it foiled to 180 only when you plan on pulled turkey? Or do you always smoke your turkeys this way even if not planning on pulled? Reason being that the breast meat will "pull better?

Yes Ray, I only foil the turkeys that I'm going to pull. When I smoke turkeys for slicing, I cook unfoiled until the breast hits 160º-163º.

I foiled the turkey I was pulling to speed up the cook and to hold in as much moisture as possible since I was taking it to higher temps for pulling purposes. Taking it all the way to 180º to pull poultry is not totally necessary, but I wanated to try something different and see how it turned out.

Off to the store this afternoon to find a cheap turkey. Will post tomorrow after it's done. Again. any suggestions for a rub.

Les

quote:

Originally posted by Les Stubby:
Off to the store this afternoon to find a cheap turkey. Will post tomorrow after it's done. Again. any suggestions for a rub.

Les

Les, any rub will work but I used my own rub that I have marketed, please e-mail me at wolferub at gmail.com and I can share with you. Thanks!

Larry

A couple things-not trying to steal trade secrets-how do I order your rub?

Secondly, my wife is at Krogers and much to my surprise, their turkeys are all frozen this time of year and so I'll have to put the turkey cook off and substitute it with a large chicken. I may try doing it the same way. Again, thanks for your help.

Les

quote:

Originally posted by Les Stubby:
Larry

A couple things-not trying to steal trade secrets-how do I order your rub?

Secondly, my wife is at Krogers and much to my surprise, their turkeys are all frozen this time of year and so I'll have to put the turkey cook off and substitute it with a large chicken. I may try doing it the same way. Again, thanks for your help.

Les

Les you have mail! Pulled chicken is equally as good as turkey, just smaller!

[QUOTE]Originally posted by Les Stubby:
Larry
A couple things-not trying to steal trade secrets-how do I order your rub?
Les, do yourself a favor and try the Citrus too. It is so good I might even try it on food one of these days.