SmokinBerto
Knows what a fatty is.
The birds in the brine. Planning to smoke it on the Frankenstein's monster UDS @ about 225. How long will it take? What rub might be good?
Fixt.is this an issue with chicken OR turkey?
Well I survived my first UDS Turkey cook. The wind was blowing & it was chilly. The temp on the smoker hovered at about 310. I smoked the bird for almost 4 hours. The internal temp never rose above 150. So I ended up finishing it up in the oven at 375 degrees. I was worried the meat would be dry after the longer than intended cook. but it came out well. The dark meat seemed to take in more of the smoke than the breast did. Is that typical? Anyway thanks Farkers for your input, had I went with my original low & slow I may still be cooking the bird.