The Day Before: Brined the turkey in 1/2 cup water to 1 gallon of water.
Target internal temps: Turkey 160°, Pork 200°
- Pork rub
- Turkey rub
- Dried off turkey, seasoned turkey and pork
- 7:30am: Preheated Traeger to 250° then added the turkey and pork.
- Current internals: Turkey 40, Pork 38
- 8:45am: Added two racks of ribs, using 3-2-1 method
- Current internals: Turkey 78, Pork 66
- 10:15am: Rotated the bird.
- Current internals: Turkey 119, Pork 109
- 12:20pm: Waited too long. Pulling turkey now, wrapped the ribs
- Turkey: 168, Pork 155
- 2:00pm: Wrapped the pork shoulder in foil.
- Internal: Pork 165
- 2:20pm: Pulled the ribs. Going to add back to grill at 4pm with sauce to finish. Bumped grill to 275.
- Internal: Pork 162
- 3:45pm: Added back ribs with sauce.
- Internal: Pork 190
- 4:10pm: Pulled the ribs and pulled pork. (Big storm coming)
- Internal: 196