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Non-Cattle Specific Topics
Recipes & Cooking
Think they'll like em?
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<blockquote data-quote="Jalopy" data-source="post: 717461" data-attributes="member: 7856"><p>Jogeephus-I smoked them using a 80/20 mix of oak and pecan at 225-250 degrees until the internal temp of the inner thigh was 165.(there is a lot of varying opinions on this temp. USDA says 180 and some people say 160) This took about 5-6 hours.</p><p></p><p>Well Jo in my opinion you are not far off by letting the bird rest 20-30 minutes after you rmove it from the smoker it is still cooking and the temperature is still rising. Therefore I would surmise that if you checked the high point of the temperature again about fifteen minutes after removing from the smoker it would be 170 degrees or better. JMHO </p><p>BTW they look delicious.</p><p>Thanks for thinking of others.</p><p>Happy Thanksgiving</p></blockquote><p></p>
[QUOTE="Jalopy, post: 717461, member: 7856"] Jogeephus-I smoked them using a 80/20 mix of oak and pecan at 225-250 degrees until the internal temp of the inner thigh was 165.(there is a lot of varying opinions on this temp. USDA says 180 and some people say 160) This took about 5-6 hours. Well Jo in my opinion you are not far off by letting the bird rest 20-30 minutes after you rmove it from the smoker it is still cooking and the temperature is still rising. Therefore I would surmise that if you checked the high point of the temperature again about fifteen minutes after removing from the smoker it would be 170 degrees or better. JMHO BTW they look delicious. Thanks for thinking of others. Happy Thanksgiving [/QUOTE]
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Think they'll like em?
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