I agree great pics, great help for this Turkey season, thanks for the help Smokin! You're the man!
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 disappoiinting result, but equipment malfunction happens. Turkey salad anyone?
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!
Follow-up. I got the new probe. Everything is working fine now. CS customer service is really great.
Former Member
Would spatchcocking make it safer to smoke a larger turkey (20 lbs)?
A spatchcocked bird cooks more evenly, so I guess the answer is yes. But if you're cooking to temperatures in the breast and thigh, you will be plenty safe.
Can you spatchcock in a CS100 with a temperature limit of just 250F?
I meant a Smokette witha 250F temperature limit...
Former Member
You can:
1. Depending on the size of the turkey (have to keep it small)
2. You won't get good skin, just can't do it at 250°
1. Depending on the size of the turkey (have to keep it small)
2. You won't get good skin, just can't do it at 250°
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