Hello to all! I've never done a whole smoked turkey on my KBQ. Looking for advice on temps, dry brining vs wet brining, wood(s), spatchcocking vs cooking whole, upper/lower smoke poppet settings, hanging vs setting on grates, etc. Thanks!
The OmegaDog
For turkey I prefer a wet brine. You want to run hot - north of 300 degrees. Use a mild wood, like apple. No need to hang, setting on the grate is fine.
My last few turkey cooks have all been spatchcocked and cooked at 325 to 350 until the breast are at around 160. The only way to smoke a turkey IMHO. I usually smoke with apple wood. The last one was done on my Big Joe using KJ charcoal and a 1 quart smoke pot with about 4 small chunks of apple for the smoke, it was the best one so far.
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