When you did your turkey did you brine it first? Brining is the key to juicyness. Your finish temps weren't too much in my opinion.
No brine. I was "experimenting" with a wine based injection marinade recipe that I got form someone. He said he never brined a bird and never needs to... I will try again but with a brine. The only temp issue I had was I ran the temp on the bird uncovered to 140 instead of 120. I should have covered it at 120. The final temp of 170 was correct so maybe that is where I failed on that one.
Nice! Welcome komando Kevin
Kevin?? Is that my grilling code name?
Sorry dude. I assumed your name was Kevin based on Doug's post! LOL! I will just have to go with that from now on as that's how I'll remember you.
Hey, just being remembered is pretty cool in my book.
@tcdawg I try to never lift the lid. I use a remote internal thermometer just so I don't open it. The butts I have done have been pretty good and fairly easy.
smoke at 230
put on grill for 3 hrs and forget.
after 3 hrs put in a pan with apple juice, cover with foil and cook until internal of 205.
That's usually another 3-4 hours.
Then uncover, brush with sauce if wanted and snuff the fire. let it sit for 1 hour.
Pull from grill and pull it before it gets too cold.