Cliff H.
Master Chef
I was watching FN this afternoon. This bbq joint was featured on Diners, Drive-Ins and Dives.
http://www.theepittsagain.com/
This guy does pulled turkey. 14 hours in an Ole Hickory gas fired smoker.
I can only assume that the temps are below 250 because he had everything in the pit at once.
The bird appeared to be fall apart tender like pulled pork.
I don't understand the science behind this because of the lack of fat but there appears to be something to it.
http://www.theepittsagain.com/
This guy does pulled turkey. 14 hours in an Ole Hickory gas fired smoker.
I can only assume that the temps are below 250 because he had everything in the pit at once.
The bird appeared to be fall apart tender like pulled pork.
I don't understand the science behind this because of the lack of fat but there appears to be something to it.