Quote:
|
Originally Posted by HemiEd
14 lbs. I thought it was twelve at first, but it was 14. It was fresh, not frozen, I don't think that has anything to do with it though. It had one of those handy dandy pop-up things in the breast that tells you it is done. I did not even open the smoker until six hours had gone by, it was looking pretty well along then.
|
Actually fresh vs. frozen has a TON to do with it.
It's got something to do with physics, I can't adequately explain it, but it's about displacement. If you add 14 pounds of turkey that's 32 degrees, you've just displaced the corresponding air that was 225 degrees.
So, the overall mass of your meat and it's temperature makes a huge differrence, especially in the 1st hour or so.
I always make sure my meat is not frozen and further, I let it sit out for and hour or 2 before putting it on so that's it's almost room temperature.