Now I can say I have had Thanksgiving...
The only way you know you have had Thanksgiving is not the main meal – it's the friggin ridiculous sandwiches you can create after the meal is over. I finally had a chance to remedy that ... behold my first PBC Hanger Turkey!
Much easier than the BBQ Turkey style I was doing previously and with much tastier results. No wet brining. Put Simon & Garfunkel rub under the skin and salted the outside and threw it in the fridge for 3 days to dry out. Right before throwing it on the PBC, I sprinkled on some Memphis Dust. Used maple wood chunks and total cooking time was 2 hrs, 15 minutes for a 14.6lb bird. Kept the PBC running around 330-370.
And now for the best part...may I proudly present this little creation:
Much easier than the BBQ Turkey style I was doing previously and with much tastier results. No wet brining. Put Simon & Garfunkel rub under the skin and salted the outside and threw it in the fridge for 3 days to dry out. Right before throwing it on the PBC, I sprinkled on some Memphis Dust. Used maple wood chunks and total cooking time was 2 hrs, 15 minutes for a 14.6lb bird. Kept the PBC running around 330-370.
And now for the best part...may I proudly present this little creation:
She's already compiling a list of foods she wants when she comes home for a two week break in April! I expect to be busy that two weeks!
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