Reply to "Turkey Options -- Spatchcocking 101"

smokinmaineiacMember

quote:
Originally posted by SmokinMAINEiac:
quote:
Originally posted by SmokinMAINEiac:
I started brining an 11.3 pound whole turkey in Smokin's Basic Brine III right after work today. I intend to spatchcock it and smoke it on Sunday after 36 hrs in the brine.

Well, I brined my turkey in Smokin's Basic Brine III, I spatchcocked it (not as hard as I thought it would be, but still a lot more difficult than a chicken, rubbed it with Smokin's new poultry rub (very nice), and smoked it at 210* with 4oz of hickory. Unfortunately, the probe on my Cookshack Elite malfunctioned and I ended up with a greatly overdone bird . I have emailed CS and will call them tomorrow.

A lot of work for a disappointing result, but equipment malfunction happens. Turkey salad anyone?

Cookshack was easy to reach and easy to deal with. A new probe is on its way to me today.

Thanks Bill and Stuart!

11/22/101:58 PM

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