Smoked Spatchcock Turkey

Oak_Leaf

Well-Known Member
Joined
Dec 18, 2023
Messages
93
Location
TN
This is the second time I've used this method. Probably will keep doing it from here on. Cooks so evenly.

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Looks great. That's the way I do it as well with great results and much shorter cooking time. I also dry brine it vs wet. It looks like you might have used cherry, which I find makes a dark bird.
 
Looks great. That's the way I do it as well with great results and much shorter cooking time. I also dry brine it vs wet. It looks like you might have used cherry, which I find makes a dark bird.
I am a wet brine nut, only because I've been doing it so long I'm scared to switch. The wood was pellets - 2/3 apple, 1/3 jack daniels, so it may be oak from the JD your seeing. Cooked in a 16 year old Masterbilt electric that's been trued, blueprinted, and bedded, running custom loads 😂
 

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