2 whole bone in Butterball breast, 5.5 lbs each, one with home made Worcestershire injection the other Tony chacheres butter inj.
On low smoke at 8:30am, at 9:00am 265, at 10:00am back to 250 (they were cooking a little quick at 265).
"A" was done at 11:50 (167 degrees) and "B" pulled at 12:15 (162 degrees).
9am home made smoke tube added, 2"x 8" worked better than expected.
REC TEC RT-340
They turned out very good but "B" a little over cooked/dry at the top. During the cook probe B was behind anywhere from 4 to 9 degrees. When probe A reached 167 and was pulled B was 9 degrees behind. At times the temps on either side might jump 2 degrees in one second, but I attributed that to steam or juices moving around. At B's final moments, it was behind and not climbing, In fact it backed up a few degrees even though I had upped the temp to 300, I sat and watched this. I put the A probe in B's other side and it would not climb above 142, I actually don not know if these probes can be hot swapped (can be plugged in and unplugged with power on). The first bird was being carved when I decided to pull the second at 162 and let it rest. It just wasn't climbing well, some say turkeys don't stall but I think they do, but this should have been past stall temp. Bird A was on the left near the hopper, B on the right. rested for 20 minutes and bird B was a little dry at the top, I did not mop or spritz, lesson learned, I will spritz next time. The outside temp was 74 the air was dry and I did not have a pan of liquid inside. No pink or pink juices anywhere.
Overall turkey was very good, Since the second bird was late I walked around serving B and asking which was better, Homemade or Tony's, 6 out of 7 chose Tony's. Sorry I did not keep track of which injection was on left or right but Tony's was the dry one and it was B. Served after everyone had partially eaten and a little dry and still preferred. Neither turkey had a heavy turkey flavor.
Sorry for the long winded dissertation, I know I need to test the probes, once tested can I place the meat probes in the open cook chamber (not touching of course) and test the air temp?
The meat probes can probably be changed in the settings menu, can the cook chamber probe be changed?
What do you think caused the temp B to back up, my opening the cooker to remove the first bird?
Why reinserted probe from A was so low in B ?
This morning checked both probes cold A= 66 and B= 70
swapped probes and they stayed the same A=66 and B=70
Thanks for reading this book and offering any ideas.
Donny
On low smoke at 8:30am, at 9:00am 265, at 10:00am back to 250 (they were cooking a little quick at 265).
"A" was done at 11:50 (167 degrees) and "B" pulled at 12:15 (162 degrees).
9am home made smoke tube added, 2"x 8" worked better than expected.
REC TEC RT-340
They turned out very good but "B" a little over cooked/dry at the top. During the cook probe B was behind anywhere from 4 to 9 degrees. When probe A reached 167 and was pulled B was 9 degrees behind. At times the temps on either side might jump 2 degrees in one second, but I attributed that to steam or juices moving around. At B's final moments, it was behind and not climbing, In fact it backed up a few degrees even though I had upped the temp to 300, I sat and watched this. I put the A probe in B's other side and it would not climb above 142, I actually don not know if these probes can be hot swapped (can be plugged in and unplugged with power on). The first bird was being carved when I decided to pull the second at 162 and let it rest. It just wasn't climbing well, some say turkeys don't stall but I think they do, but this should have been past stall temp. Bird A was on the left near the hopper, B on the right. rested for 20 minutes and bird B was a little dry at the top, I did not mop or spritz, lesson learned, I will spritz next time. The outside temp was 74 the air was dry and I did not have a pan of liquid inside. No pink or pink juices anywhere.
Overall turkey was very good, Since the second bird was late I walked around serving B and asking which was better, Homemade or Tony's, 6 out of 7 chose Tony's. Sorry I did not keep track of which injection was on left or right but Tony's was the dry one and it was B. Served after everyone had partially eaten and a little dry and still preferred. Neither turkey had a heavy turkey flavor.
Sorry for the long winded dissertation, I know I need to test the probes, once tested can I place the meat probes in the open cook chamber (not touching of course) and test the air temp?
The meat probes can probably be changed in the settings menu, can the cook chamber probe be changed?
What do you think caused the temp B to back up, my opening the cooker to remove the first bird?
Why reinserted probe from A was so low in B ?
This morning checked both probes cold A= 66 and B= 70
swapped probes and they stayed the same A=66 and B=70
Thanks for reading this book and offering any ideas.
Donny
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