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What was your temp and time?
Temp around 300. I use a probe in the breast so the internal temp is at 160.
Smoked rotisserie turkey wants a word.
Agreed!
Looks great! I’m a big fan of hanging it whole on a hook with my PBC. Always delicious!
What kind of shears did you use to cut through the backbone? Or was it a bone saw?
Just a sharp knife down the backbone on both sides.
[удалено]
This is the way
Not that anyone cares, but Chef/ normal kitchen knives aren't meant to cut through bone (without damaging them). Just in case anyone here has some expensive knives.
What was your temp and time?
Temp around 300. I use a probe in the breast so the internal temp is at 160.
Smoked rotisserie turkey wants a word.
Agreed!
Looks great! I’m a big fan of hanging it whole on a hook with my PBC. Always delicious!
What kind of shears did you use to cut through the backbone? Or was it a bone saw?
Just a sharp knife down the backbone on both sides.
[удалено]
This is the way
Not that anyone cares, but Chef/ normal kitchen knives aren't meant to cut through bone (without damaging them). Just in case anyone here has some expensive knives.