Rckcrwlr's Trip to the Store

[squirtthecat]

No, leave it wide open and keep the door shut. 

Patience, grasshopper..

[Rckcrwlr]

No, leave it wide open and keep the door shut. 

Patience, grasshopper..

10-4

[deb415611]

Personally, I use this chart from the recipe site

http://www.susanminor.org/forums/showthread.php?486-Meat-When-Is-It-Done-Part-2-from-Habanero-Smoker

commonly used temp for poultry breast roast is 150 to 155

[squirtthecat]

Deb has a point.  I would at least get them to 155...   (otherwise they might still be a little pink and squishy, and that scares people)

[Rckcrwlr]

I will go with 155...

I will then FTC them for an hour or so...

That should bring the IT where it needs to be...

[squirtthecat]

Sounds like a plan!

[Rckcrwlr]

Patience paid off. Pulled them at 162  



They are now in FTC mode.

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[squirtthecat]

Awesome!!   I get so excited when I see smoked turkey boulders...

[FLBentRider]

Thats a heap of mini boulders!

[Rckcrwlr]

I know what you mean...it is killing me not to cut one open.

I must maintain control.  I will chill them down and then slice some tomorrow.  4 of the 6 are going to family and friends to enjoy.

[squirtthecat]

Well, I would at least cut the netting off while it is still warm... (and 'square off' the crooked ends of a couple of them - to make them easier to slice tomorrow - if you know what I mean...   ;) ;))

Awesome job, and kudos to sticking to it, and not tossing them in a 4000° oven!

[Rckcrwlr]

Like this?



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[deb415611]

Nice Rckcrwlr!

[squirtthecat]

Oh yeah!

[SouthernSmoked]

Heck Yeah,

I love me some turkey!