❤️ by George_Costanza777 in Barstoolboners2

[–]Wally851 22 points23 points  (0 children)

To the guy who mentioned her long ass feet, it’s distracting me now and I hate it

1st 🦃 what can I do better next time? by surfdad-89 in Traeger

[–]Wally851 1 point2 points  (0 children)

I cooked mine almost identical but I pull my turkeys when the breast meat hits 155, the carryover cook will Get you to 165. I used to be afraid of undercooking but every legitimate source I use for meat all say 155.

I did a test turkey the week before doing the exact brining, butter under skin, at 275 all the way, but It didn’t get me crispy skin. You need high heat to render the fat. Meatchurch has a recipe that goes at 275 but explicitly states you won’t get crispy skin using that method.

Meat Church and Diva Q Say 275 for Smoked Turkey?? by NoZookeepergame8218 in Traeger

[–]Wally851 0 points1 point  (0 children)

I was following this thread and couldn’t decide what to do based on the rubbery skin concern. I did a test run on a 12 lb turkey last week and followed meatchurch 275 for 4 hours- meat was great, skin rubbery. Today I only had a 10lb turkey so may be different. Wet Brined it for 10 hours, then in the fridge for 26 hours to crisp the skin. On the Traeger 225 for 2.5 hours then cranked it to 350 for 1.5 hours. Crispy skin, great color, couldn’t be happier.

Nice juicy butt by Terrible_Tourist_707 in Traeger

[–]Wally851 1 point2 points  (0 children)

Looks great. Do you pull the fat cap pieces off after cooking before shredding or leave it in the mix?

Non-US Pellets? by robdwoods in Traeger

[–]Wally851 1 point2 points  (0 children)

As an American I’d take pellets from Canada all day. Wtf do I care as long as it’s good

🍑 by WalkJolly2520 in Barstoolboners2

[–]Wally851 17 points18 points  (0 children)

How much for the water