squirtthecat
New member
More frozen fowl fun today!
20 pounds of Turkey breast boulders..
After some time in the sink, the foil comes off easier. (sort of - there are a few pieces still stuck in cracks/crevices, so I will dig them out when I sliced the birds in half)
Bringing the flavor today: Carolina Treet and Jan's Rub.
Into the Traeger, skin side down, at 250°-ish.
I trussed them with some elastic rotisserie ties.
4 hours into the cook, I'll go out and jam some Maverick probes in them. I like the pull the birds at 160°, then into a covered pan and into the coolers for some rest time.
Oh, and I'm running BBQr's Delight Pecan in the hopper.
20 pounds of Turkey breast boulders..
After some time in the sink, the foil comes off easier. (sort of - there are a few pieces still stuck in cracks/crevices, so I will dig them out when I sliced the birds in half)
Bringing the flavor today: Carolina Treet and Jan's Rub.
Into the Traeger, skin side down, at 250°-ish.
I trussed them with some elastic rotisserie ties.
4 hours into the cook, I'll go out and jam some Maverick probes in them. I like the pull the birds at 160°, then into a covered pan and into the coolers for some rest time.
Oh, and I'm running BBQr's Delight Pecan in the hopper.