ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your turkey, start off by trimming up any of the large bits of fat, and then tuck the wing tips around the back of the breasts. Next, inject your turkey with your melted butter and olive oil injection until you have used it all up. Once injected, apply your bbq rub to the outside of the turkey until it is coated well.
Once your turkey has been prepped, set up your pit barrel cooker for cooking around 275F (this is its default cooking temp if set up right). Place the turkey into the pit barrel cooker, along with the rebar, close the lid and begin smoking your turkey.
After around 3.5-4 hours your turkey should have an internal temperature in the breast of around 165F and the leg portions should be 175F or higher. Once you have reached your finishing temperature, remove it from the pit barrel cooker, let it rest then slice in and enjoy the feast!