15lb Butterball Turkey, injected with some butter and used Meat Church Texas Sugar rub. Smoked it at 180 for an hr before cranking it up to 325 for about 2hrs. Did a glaze with butter and rub towards the end. Turned out crispy and very moist. Won’t make it any other way now.
by obiewon1
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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