After a 12 hour smoke with the temps between 225 and 250 (did drop to < 200 around 5 am for a bit), the turducken is ready to wrap. Took a while to get to 170 degrees internal temp. I'm not going to cut it for a couple of hours but I feel sure it done through and through per my instant read thermometer.
Thursday, November 23, 2006
Turducken Ready To Come Off Smoker
After a 12 hour smoke with the temps between 225 and 250 (did drop to < 200 around 5 am for a bit), the turducken is ready to wrap. Took a while to get to 170 degrees internal temp. I'm not going to cut it for a couple of hours but I feel sure it done through and through per my instant read thermometer.
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