Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Hub on November 25, 2016, 06:59:43 AM
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Last year (Thanksgiving 2015) I did a 14.4 lb. bird in the PBC using the then-new PBC turkey hanger. Took a little over four hours to get to 165 in the deep thigh. Delicious and moist. This year I did a 13.7 lb. bird, same brand, same hanger, same rub, same prep, same charcoal lit the same way. Ambient outdoor temperatures "warm fall day" both times. Checking the temp at three hours I discovered the deep thigh temp was 188 so I pulled immediately and FTC'ed until serving time. White meat was a little dry but not too bad. Dark meat was no different than prior year.
I'm puzzled that a mere .7lb. difference would have caused such a difference in cooking times. From my competition experience I know that no two briskets ever cook the same way so maybe turkeys have the same trait? Anyone else get similar results?
Hub
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I have found that sometimes, it the shape of the bird itself, that will cause a difference, especially roasting your bird..I did mine in the SRG..mine was done way done. 173ºish yesterday, but a lil red at the joints still..I'm thinking , fat legs on my bird....anyway that is what I'm blaming it on. just sayin .☆´¯`•.¸¸. ི♥ྀ.