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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 Confused. I have emailed CS and will call them tomorrow.

A lot of work for a disappoiinting result, but equipment malfunction happens. Turkey salad anyone?
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That's certainly a bad thing do happen. Me? I have a probe for my FEC and never use it. I still like a little interaction with my food. I'm just more meticlious with my finishing temp and never trust a "set" time. But hey, it's there for a reason, right Wink

Glad it worked out and something that was wrong was easily fixed.

Sorry to hear it. Was looking forward to the actual results.

Russ

p.s. Thanks for posting it here.

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