Thank you, I never heard of the FTC method - course I'm pretty new at this. I don't actually have a cooler but i did just pick up one for the car that should fit a 5 lb pork okay.
A couple of questions. I'm assuming on the BEESR the 15, 10, 8 is high, med-high and medium (on the SRG). If that's the case i'm guessing a what 4 hour cook time for a 5 lb pork butt? That'd be in the unit at 7am, out at 11am, then in with the turkey by noon. If the 12lb turkey is a 3 hour cook (using the 2 stick method) that'd bring it out by roughly 3 which would be right on time.
Side note - i'm surprised at the small amount of rub needed to inject the turkey?
I miss read the thread I thought you had the BEESR
SRG butt is high for 15 mins to get the wood smoking (may need to add more time ) once the smoke starts rolling real good place the butt in the chamber and turn the unit to low or med low and keep an eye on
IT it will go fast for small butts. Once it hits 205 remove FTC for min of 2 hrs then pull apart and add about 1/2 cup apple juice and store in a sealed container
Turkey in the SRG is this.. If running smoke run 15 min pre-heat to start smoke. Once the smoke is rolling place the turkey in the chamber (setting HIGH) and make sure you place a prob in the turkey so you can watch the
IT . Pull when
IT hits 165 in the thigh.
As for the rub, I use two to three Tbl's of Mrs. Dash mixed into the two sticks of butter. You can use more but for me it works just fine. Remember it's your bird and your taste use whatever your taste buds tell you to
Just inject 1 1/2 sticks into the bird and what drips out of the holes use that to brush the skin with before cooking.
Just remember to brush the outside skin with the remaining butter (1/2 stick remaining) near the end of the cook and once temp is reached let the turkey rest in the chamber lid up and heat off for 15 to 20 mins. This will really help with the skin staying crisp.
JUST A HEADS UP.........
Remember meat is meat and no two butts or turkeys cook the same every time, so keep that in mind when trying to time the butt and bird. I have had butts go 4 hrs and 5 hrs yet they were the same size. Believe me I have 123 butts cooked in infrared and all were different to a point time wise, so give yourself extra time for the cook. Once they are FTC'd you can hold them all day and still be wonderful. Just make sure you have a good cooler/food holder
