Hi..spun another bird on the rotisserie yesterday, smoked with cherry and hickory. Got a late start so bumped the temp a little, 330°~340°. Injected with some marinade just before smoking (forgot to inject it the night before
).
Not the best one, but still good
. Meat texture and juiciness was not as good because the injection didn't have time to break things down overnight. Also temp should have been more like 325°, but this was an express job and cut up for my lunches (love smoked turkey sandwiches).
The bird was a 16lbs, done in a little over 3 hrs.
On and ready
1 hr, sprayed with Pam. Internal temp 92°
2 hrs, internal temp 129°
3 hrs and 10 min, internal temp 166°. Done
. Nice smoky flavor and very crispy. Still plenty juicy
.
Not the best one, but still good
The bird was a 16lbs, done in a little over 3 hrs.
On and ready
1 hr, sprayed with Pam. Internal temp 92°
2 hrs, internal temp 129°
3 hrs and 10 min, internal temp 166°. Done