Pulled Turkey.

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
Following Larry's procedure when he did a pulled turkey. Put some Big Rons rub under the skin and seasoning salt and pepper on the skin and cooked the turkey on the WSM between 235-250*. I wasn't paying attention and temps jumped up to 270* once. Put the turkey on at 0830 this morning with a little apple and red oak chunks. Pulled the turkey when it hit 150* (around noon) in the breast and wrapped in HDAF and placed back on WSM. Pulled the turkey when it hit 180* in the breast (around 2:00pm)and put it in a prewarmed cooler. Plan on letting it rest for a couple of hours if I can wait that long, the smell is driving me crazy.

Turkey at 150* before wrapping in HDAF
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turkey pulled at 180* and placed in prewarmed cooker, breast side down.
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The turkey wasn't as tender as I had hoped but it still was really good.

Turkey after resting in the cooler for 2 hours
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Liquid leftover in the cooler afterfrom resting
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shredded.
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That looks super yummy! Of course, I am a touch biased, as turkey is about my most favorite protein!
 
I think they used to serve this stuff on a bun in the cafeteria back in Jr. High Screwl. It was shredded up turkey covered in sauce sorta like a sloppy Joe. I could eat a bunch of em. Yum yum. Great job.

bigwheel
 

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