11-21-2006, 06:42 PM
Hey all! I have a bird on the WSM, and no temp probes, any helpful hints or "Tricks" to check if it done??? other than slicing it open? Hey T you did 10 birds yesterday, any tips :?:
PackerBacker Wrote:What do mean freely
Gumbo Wrote:T, you're killin' me. Now everyone else in the office here is wondering why I'm laughing so hard.
Packersmacker, read Danny Gaulden's turkey tips page, http://www.dannysbbq.com/recipes.asp?rid=78, where he talks about "shaking hands with the turkey". Though I like T's method more.
I agree with 165 as the internal temp.
I've got mine brining right now. I'll smoke it tomorrow morning.
PackerBacker Wrote:Gumbo Wrote:Was that a type-o above or you gett'n back at me? :wink: