"Burnt Food Dude" > wrote in message
. ..
>
> " > wrote in message
> oups.com...
> >
> > Thanks for everyone's input.
> >
> > Master, 'll be doing a 6 lb breast and a 10 - 12 lb bird.
> >
> > Kili, I'm going to do some extra fire tending and I might get more in
> > y'alls range.
> >
> > Kev, If I could get my pit over 300 consistently, I'd be doing well!
> >
> > I figure, I'll keep the bird closer to the hotter end to crisp up the
> > skin. I'll keep the breast on the "cooler" side. No doubt the breast
> > will be done first. I'll hold it in a cooler or something till we eat.
> >
>
> I usually run my turkeys at 250 to 265 degrees (on a WSM). If you can hold
a
> 275 degree pit I'd cook it there and add the breast about an hour fifteen
> to an hour and a half into the cook. I use remote thermometers so I can
tell
> when the turkey gets done. I believe they should get done close to the
same
> time.
>
> BFD
>
>

We use a WSM as well and it can be difficult to maintain temps above 300 in
it. That's why I suggested the prime temp of 275. We also cook the bird
breast side down, hoping that gravity will take over and send more juices
into the breast. Probably not an accurate theory, but that's just what we
do.

kili