Seems like most of the time when I see a spatchcock recipe, they blitz through it at 350-375 for the entire cook.Anyone smoke a turkey spatchcocked? Some recipes have 400 then lower to 200 to smoke some the opposite. Seems like finishing at 400 would producer crispier skin.
It's the wet brine with the vegetable stock, allspice berries, and black peppercorn. I've used it religiously on turkey the last few years. I got a couple of the Tyson whole chickens for $1.24/lb at Walmart. Hy-Vee had them on sale for $1.19/lb. Didn't want to drive back to Hy-Vee so I got them at Walmart. Saw today in the Hy-Vee ad they had them for $1.98/lb. Bird flu trickle down effect must be starting again.Is that a dry or wet brine?
Alright, fellas. Turkey time.
Smoking a 19# one. Current game plan is to brine it for about 18 hours (got a brine with brown sugar bay leaves oranges etc.) then spatchcock it, inject it with butter and seasoning then smoke it at 250. Thinking it will take me about 6 hrs to get it up to 165. What am I doing potentially wrong? Any tips? I’ve done turkey breasts in the past but never a whole bird like this. Might baste it ever hour with butter but I don’t know if that’s necessary or not.
A shop vac is your friend. And a power washer for your grates.Stupid question time - what do y'all do for post-cook grill cleaning? Just got my first pellet grill and am going to fire it up tonight. I'm used to the gasser where I crank it up to high after cooking for 15 minutes then scrape the grates. Everything I've read online indicates that this is a no-go on pellet grills due to grease fires?
Not super particular about keeping it clean, but wanting to avoid one of the moldy nightmares I've seen online when people don't use their smokers for a couple months at a time.