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Pulled Turkey Questions

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Post Tue May 20, 2014 9:07 pm
Askanison medium

Posts: 121
Location: Philadelphia
So I got two small turkeys at thanksgiving and they've sitting in my freezer.
An 8 pounder and a 4 pounder.
I've decided to smoke and pull them this memorial day weekend.
I've never smoked and pulled turkey (or chicken) before so i've been looking around online for ideas.
Some people say since it doesn't have the fat and collagen like pork and beef just cook it at 325
until its done. Others still say low and slow.
Any thoughts from you ladies and gents on here?
I usually just use Memphis rub on my chicken so I'm still thinking on a rub. Any suggestions there too?

And to make my confusion worse, :D I usually cook on my offset but i bout one of those
Brinkmann vertical smoke and grills this weekend.
I've done some mods and this will be the test run.
So wish me luck on that front. :D

It looks like I may do this
and it should be done in 2-3 hours.
Not sure if I believe that with using the new ECB.
Chargriller Duo w/ SFB
Weber 18.5" Kettle

Post Wed May 21, 2014 7:35 am
BubbaQue well done
well done

Posts: 681
Location: Panama City Beach, Fl.

Make sure you brine the Turkey. You can find several brine recipes on line. Everything from citris to herbal.
Weber 22 1/2 Platium
Weber Smokey Joe Platinum

Post Wed May 21, 2014 11:15 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
And if brining's not possible at least salt under the skin 24 hours in advance. I also like to put lots of butter under the skin, and you can flavor it however you like. Good luck!

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