Any of you all that's smoked a turkey give me some steps and recipes for brine, rubs, and what have you. Also slow or fast cook.

I brine with 1/2 cup kosher salt and 1/2 cup brown sugar. Enough water to cover the bird. I’ve also added half pineapple / mango juice and water to the dry ingredients and like it a lot.

Spatchcocked them and done them hole. 275 F until I hit 140 in the breast and then 400 until I hit 160. Last bit of higher temps renders the skin and gives it a great dark brown color. Make sure you hit you temp on the breast and don’t go over. Dark meat should be done at that point as well. Let rest for 20-30 min and your temp in the breast will hit 165.

Good luck!

… inject that sob with chacheras creole butter marinade.. rub it down with chacheras seasoning… bbq at 275 for 15 minutes per pound with pecan wood in a real bbq pit c’mon !!

I spatchcock mine and go low and slow, I have done some dry brining and liquid brining turkey is tough for liquid brine as they’re so big.

Thanks. I'm not sure what spatchcock is or even legal in my state but I'll check it out. My smoker lacks a little to be desired. I made it out of a 48" casing pipe with a separate smoke box but I have trouble keeping her steady temp.

I have the Tony chacheries Cajun injection already bought.

That works, spatchcocking basically is cutting out the back bone and making it flat that way it cooks more evenly.

… you got a real pit brother

.. and spatchcock is something people do to cook birds faster over direct heat… not necessary for bbq (smoking) c’mon

I found it helped keep the turkey breast from getting too done before the legs were.

Appreciate it folks.

… keep in mind kids read this forum

Lol. I thought about posting the TK and Mike with the guzzling gourmet.

Beer basted duck.