| Smoke Type: | Cherry Hickory |
| Grill Date: | Nov 29, 2021 |
| Rubbed: | Yes |
| Wrapped: | No |
| Cook Temp 1: | 250°F |
| Cook Time 1: | 9.0 hours |
We made a compound butter with Adobo seasoning mixed with butter. It smelled fantastic and Janette liked the taste of it. When we pulled off the skin, I could see the butter on the breast.
My goal was to have bite through skin on the turkey and I don't think I got that at all.
I've had this experience before where the first climb of temperature climbs quickly. Then it hits a stall around 160 or so for turkey. It slowly climbs the last little bit.
The last hour, it was flirting with 160 and I ended up leaving it on the smoker to continue to get the last couple degress I wanted and I think that was a mistake. I should have pulled it when it got to 160.
The turkey turned out dry and a bit salty.
The dry is because I overcooked it I'm pretty sure, but I'm not sure of the salty quite yet.
Next time, I won't do the Adobo seasoning. I'll pull it sooner and I won't poor any juice over the turkey.