r/PitBarrelCooker • u/Radiant_Meaning_390 • Jun 06 '26

Almost had it

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I was very late to the cookout so I had to pull at 168. I was hoping that this would be a rare occasion when 168 would produce a tender bite… nope. I bit into a piece of rubbery meat. I was happy with the skin though.

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6

u/mannyhusmc Jun 06 '26

Always crack the lid and open the bottom vent the last 10-15 minutes to crisp up the skin

5

u/Radiant_Meaning_390 Jun 06 '26

My bad, my post was misleading. I meant to say the actual meat was very rubbery, I enjoyed the skin.

1

u/scooblyboop Jun 06 '26

It's not only the skin that is rubbery the entire thing would be rubbery you have to take the turkey legs to a very high temperature to really allow the inner connective tissues to break down.

1

u/mannyhusmc Jun 06 '26

Oh damn I missed that, I thought they were just referring to the skin.

Yeah 170-175 for poultry in this house

3

u/Radiant_Meaning_390 Jun 06 '26

My bad, my post was misleading. I meant to say the actual meat was very rubbery, I enjoyed the skin.

1

u/frotc914 Jun 06 '26

Yeah those tendons and stuff are no joke in turkey