So, my method for cooking turkey in the PBC. Comes out amazing. 24 hours before the cook, clean and pat dry a 12 lb turkey. Dry brine with Kosher salt. Let sit in the fridge uncovered for the next day. After you have lit the coals, take the dry brined turkey out; spray with avocado oil and lather with Tony Cacheres Cajun seasoning. When coals are ready, put the turkey hanger in through the turkey but then I simply thread through using one of the pit rods. Just one. I don’t use the small metal hanging rod that comes with the turkey kit to hang on both barrel rods. Run the pit rod with the hanging turkey so the turkey sits in the middle of the PBC over the burning coals. Leave the other barrel holes open. Obviously runs hotter and cooks in about one hour and 15 minutes. Let sit for 30 minutes under a foil tent. Best and most moist turkey we have ever had. Am I nuts or a visionary?
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If it works you’re not nuts -
I do that pretty much the same. Except no avocado spray and different rub.
Also I use my PBXComment
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How extensive do you do the Tony C's rub? Does your turkey ever get close to being overly salty considering you dry brined as well?Comment
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I inject with Tony's butter injection and let sit uncovered for a couple days in the fridge
Pat dry and spray with cooking spray and apply Tony Chachere's
Hang with the hooks through the clavicles so the legs are pointing towards the heat
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The recipe sounds amazing but this was my question as well. Tony C's rub already brings salt, does dry brining with Kosher salt make it too salty?Originally posted by Michael_in_TX View Post
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visionary, except like others, I find Tonys too salty. We have gotten away from it.Comment
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We do not find that the turkey was too salty. The wings develop a fairly spicy and salty crust but the meat is just great.Comment
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What is the advantage of legs down as opposed to legs up (the recommended way)?Originally posted by Jerod Broussard View PostComment
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