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The oven's going to be crowded this year, but I don't have time to do a low and slow x of my 20 lb. bird. (Plus, the idea of cooking such a large bird low and slow makes me want to go with a higher temp.).
Considering taking the smoker to 325, and using apple, and pecan to smoke 'roast' the bird with oven temp. In the smoker. Any ideas on the logic, or suggestions for using the smoker at an oven temp. to hybrid cook the bird? Tom's currently in the middle of a 12 hour brine soak.
Scott in Flower Mound, TX
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