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Started By
Message
re: Who’s up smokin the bird?
Posted on 11/24/22 at 11:05 am to Lambdatiger1989
Posted on 11/24/22 at 11:05 am to Lambdatiger1989
Got a ham done last night, bird just went on the smoker for dinner around 5.
I normally do a cajun seasoned bird but decided to try Matt Pittmans maple bourbon brined turkey with the new Texas sugar rub
LINK
I'm not confident it's going to knock the cajun turkey of my list but thought it'd mix it up and try it
I normally do a cajun seasoned bird but decided to try Matt Pittmans maple bourbon brined turkey with the new Texas sugar rub
LINK
I'm not confident it's going to knock the cajun turkey of my list but thought it'd mix it up and try it
0
Posted on 11/24/22 at 11:25 am to Lambdatiger1989
Hanging in the Bronco since 9:45.
Posted on 11/24/22 at 11:36 am to Lambdatiger1989
Anybody else’s turkey seem to be cooking faster than expected? 12 pound spatchcocked bird’s been on the smoker for an hour and half and breast temp is 135. Smoker’s been between 225-240 the whole time
This post was edited on 11/24/22 at 11:38 am
Posted on 11/24/22 at 11:45 am to VOLhalla
Mine was done in 3 hours. Had a new heat diffuser for my grill, maybe that deceased the cooking time. I usually go four hours before hitting temp.
Posted on 11/24/22 at 11:57 am to VOLhalla
My 16lb has been on for 2 hours. I started at 250° for the 1st hour to help dry the skin then bumped to 300°. Currently at 130° in the breast and 142° in the thigh.
Posted on 11/24/22 at 12:00 pm to VOLhalla
quote:
spatchcocked
Likely the reason here. It'll give you a more even cook and will get there faster. Best way to do it imo.
Posted on 11/24/22 at 1:42 pm to TH03
We there baws
Posted on 11/24/22 at 1:47 pm to Lambdatiger1989
I'm a guest this year. Only thing I've been smokin today is white cans.
Posted on 11/24/22 at 2:03 pm to LSURoss
Make sure you backseat drive the whole way. Tell em how he's doing it wrong. 
Posted on 11/24/22 at 2:14 pm to TH03
Oh I am. And it's driving him crazy
Posted on 11/24/22 at 2:16 pm to LSURoss
This is the way.
Posted on 11/24/22 at 2:17 pm to TH03
Put this on about 25 minutes ago. 30 hour buttermilk brined spatchcocked bird with apple and maple chunks.
Posted on 11/24/22 at 2:34 pm to tirebiter
Did a boneless breast TX style… came out solid
Posted on 11/24/22 at 2:49 pm to Glock17
Would crush. That looks great.
Posted on 11/24/22 at 3:58 pm to TH03
quote:
Would crush. That looks great.
Thanks I was pleased… it was nice and juicy. I wanted to rest it a little longer but everyone was ready to eat. I need to find some bigger 4-5lb’ers to try but they seem to be hard to source around BR
This post was edited on 11/24/22 at 6:43 pm
Posted on 11/24/22 at 5:07 pm to Lambdatiger1989
18 pounder went on the smoker 7:00am @335°F. Spatchcocked, keel & wish bones removed, for easy carving. Cooked in two hours, great color and flavor.
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