dreegle1
Fire Starter
Pops, Here is the result that you inspired me to create...I did have the problem with keeping temps down in my smoker, so I hot smoked it at 225F until I got internal temp of 165 (pretty uniformly...I stuck the thermometer in several places i/e thick of thigh, breast on both sides. It is definitely juicy and resting atm. Cured, smoked roast turkey for New Years Eve dinner. Thank you for your massively helpful tutorial