Separate names with a comma.
Discussion in 'Poultry' started by football442, Nov 11, 2014.
For safety purposes - Is it necessary to use a curing agent before you smoke a turkey?
No as long as the IT of the bird gets to over 140 in under 4 hours.
If the bird isn't to big and your cooking at a normal temp, you should be ok.
Most people cook them at 275 and up.
Thanks for the info!
Farmer has you covered. A 22 LB bird can be done in Just over 4 hours.
Mmmmmm , and good too
I have Jeff's book and every smoke temperature is 225 to 240.
But I'm seeing most off ya all are cooking at higher temps.
I just did a Shoulder at 230 and it took forever and posted my concerns and found most cook at 275 to 300.
I'm really new at this so any help would be greatly appreciated.
Shoulders are different.
A lot of people cook poultry at higher temps for 2 reasons.
1) poultry takes on some so much easier.
2) higher temps makes for crispy skin.
The other thing I have noticed is this Danger Zone, not to probe the meat prior to 135 if the meat wont get to that temperature with in 4 hours. Hadn't ever heard of that before as I have bought the Maverick 733 is that always the case?
I have usually put the probe in a let her go.
Yup. But as long as the probe is clean you shouldn't have a problem.