... am I crazy if I cook it in the PBC.?
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So I have a 20 lb turkey in the freezer . . .
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I've done turkeys in my PBC before, but not that big - I usually shoot for 12-14 lb if I'm going to smoke one. We got the monster bird when my wife did a Walmart pickup and asked for a turkey breast, and they substituted. So now I want to take care of it over Memorial Day when our neighborhood pod gets together. I'll probably make some Alabama white sauce to go with.
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I've done a 17 lb'er on my pbc, turned out great. I bet a 20lb bird would do great as well, might need to crack the lid a bit though.
Also YES with the Alabama white sauce! I did that with some chicken this last weekend for a buddy and both him and his wife went crazy over it! My wife has always been 'meh' about chicken in general, but with that sauce she loves when I do chicken.
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I've done a couple 14-16#ers. Dry brined, Cajun buttery injection, salt free Meathead-influenced poultry rub. Whole, hung on the turkey hook.
With both of them I cracked the lid, pulled rods and generally monkeyed around with it to run it around 375â°-400â°.
First one turned out great.
Never one to be satisfied with great (it's a problem) I decided to finish the second one in my turkey fryer.
I'm not sure what surpasses great, but imagine a smoked, seasoned moist bird with crispy skin and that unique peanut oil touch.
Unnecessary? Sure. A crowd pleaser. Yup.
Reminder to all poultry smokers, beware that tenting the bird after pulling it out can compromise your crispy skin.
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