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, 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.
It looks like I may do this http://www.virtualweberbullet.com/turkey5.html
and it should be done in 2-3 hours.
Not sure if I believe that with using the new ECB.