mushboy said:

anyone smoke a turkey?

im too poor right now to replace this fucking wall oven(minimum 1300) so im going to use the ol' weber.

probably going to do a 12-14lb bird.

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No but my next bird definitely will be smoked. I'll have to do it in the off season tho

mushboy said:

anyone smoke a turkey?

im too poor right now to replace this fucking wall oven(minimum 1300) so im going to use the ol' weber.

probably going to do a 12-14lb bird.

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mushboy said:

anyone smoke a turkey?

im too poor right now to replace this fucking wall oven(minimum 1300) so im going to use the ol' weber.

probably going to do a 12-14lb bird.

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mushboy said:

anyone smoke a turkey?

im too poor right now to replace this fucking wall oven(minimum 1300) so im going to use the ol' weber.

probably going to do a 12-14lb bird.

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Been doing it for years. Brine it with Rodelle’s or Bell’s turkey brine as per instructions on the tub it comes in. Inject it with a creole butter. You can use a store bought one, but it’s easy enough to make your own and better. Dust it with a dried cranberry poultry seasoning or Bell’s seasoning. Smoke it under pecan at 225-275f with an extra auxiliary pellet tube or pellet tray until the inner thigh gets to 165f. At 275f with an auxiliary pellet tube, you’ll get nice smoke flavor and it’ll take 5-7 hours for a bird of that size which is what I usually get.

Smellyhobbit said:

You lose a little moisture with spatchcocking, but I think that would be negligible in a smoker myself. Doing it whole and leaving it in longer might do the same 🤷‍♂️

More than one way to smoke a bird and I know whatever you do it’s gonna slap tits anyway.

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Spatchcocking is also about getting the bird cooked faster, so a couple less hours means probably negligible moisture loss compared to that moisture lost over more time on the grill.

Only problem is a turkey is so big it would be hard to offset the coals after spatchcocking, that fucker is taking up a webber

Now I want to grill a whole bird.  Last whole animal I smoked was a 240lb hog on a pellet grill that was its own trailer, that was fun.  Only problem is it wasn't done in time thanks to a meddling friend that got high and turned the temp down when I was napping.  I came very close to beating the shit out of him for it, never EVER touch another person's cooking project without permission.  I had to do a lot of math to figure out exactly when to start smoking so that pig was ready exactly on time.  Instead we had a few hundred very hungry people standing around waiting.  It finished, but we had to bust out the kegs and let people get shitfaced while waiting till after dark for pig

Mr Piggy said:

Smellyhobbit said:

You lose a little moisture with spatchcocking, but I think that would be negligible in a smoker myself. Doing it whole and leaving it in longer might do the same 🤷‍♂️

More than one way to smoke a bird and I know whatever you do it’s gonna slap tits anyway.

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Spatchcocking is also about getting the bird cooked faster, so a couple less hours means probably negligible moisture loss compared to that moisture lost over more time on the grill.

Only problem is a turkey is so big it would be hard to offset the coals after spatchcocking, that fucker is taking up a webber

Now I want to grill a whole bird.  Last whole animal I smoked was a 240lb hog on a pellet grill that was its own trailer, that was fun.  Only problem is it wasn't done in time thanks to a meddling friend that got high and turned the temp down when I was napping.  I came very close to beating the shit out of him for it, never EVER touch another person's cooking project without permission.  I had to do a lot of math to figure out exactly when to start smoking so that pig was ready exactly on time.  Instead we had a few hundred very hungry people standing around waiting.  It finished, but we had to bust out the kegs and let people get shitfaced while waiting till after dark for pig

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