PBC pro-tips for whole turkey?

[HC in SC]

Calling all AR PBCers:

I am doing some practicing for the holidays smoking a whole turkey on the PBC (on grate, too nervous to hang - lol) and was wondering if any of you guys have any pro-tips or lessons learned. I am planning on dry brining a non-salted bird and using either Huskees rib rub or MHs Memphis Dust - I tried the S&G rub previously on Cornish hens and did not like it. Other than that I plan on following the AR method for prepping the bird - maybe butterballing, maybe not. Definitely not Cajun or other spice injecting. I plan on using Cherry wood, but since I have had great results with Pecan wood on chicken, I am on the fence there. I will be using lump charcoal with the exception of the 40 briquettes in the mini-chimney to get started.

Anyway - that is the gameplan, but since PBC doesn't have any video instructions on whole turkey I am hoping the PBC experts can help fill in the blanks.

I remember a very detailed post from last year (well, I think I remember - lol) from Ernest (or fxdoc or maybe Jerod) on PBC turkey, but I cannot find it.

Thanks in advance guys!!

[Jerod Broussard]

Noah hangs a turkey in one of the original videos. He used 4 hooks with the breast facing down. I hung mine like a chicken.

[HC in SC]

Right on - thanks. I thought I remembered a PBC video, but all I found on a recent visit to the website that was close to turkey was a whole duck.

[David Parrish]

Check this out!

[HC in SC]

Thanks David - I didn't see that one on the PBC site. I am comfortable hanging ribs in the PBC - even thick slabs of St. Louis style and small Cornish game hens, but hanging thicks cuts like pork shoulder, brisket or a turkey makes me nervous. I think the first time I'll do on the grate.

Do you think it makes a major difference in hanging a turkey vs leaving on the grate?

[David Parrish]

I haven't tried turkey on the grate Vs the hooks so I can't speak from experience, but based on what I know about the PBC I don't think it'll make that big of a difference. You really shouldn't be afraid to hang big hunks of meat. I've had ribs fall before, but never a big hunk. Just make sure you move the meat from the hooks to the grate before it gets to the point it's fall apart tender. For brisket and pork butts I don't like them to get much above 170F before I move them to the grate.

[David Parrish]

I heard from Amber (of PBC) today that they'll have a new turkey video soon as well as an accessory dedicated to turkey hanging, so folks keep this in mind as you're prepping for your PBC turkey cooks.

[HC in SC]

Cool deal! I am going to go with the more savory Memphis Dust and Cherry with out butterballing just to get a baseline.

[_John_]

I did a pretty detailed post last year as I was learning, did about a dozen of them, they were the best thing I have smoked yet.
I am doing one for my mom tomorrow, if you have any questions or any specific pics you want let me know and I will do it.

Now that I look at it again most of the details are in comments, and you commented a few times so maybe that was the one.

[HC in SC]

That was the one - big thanks John!

[Siggy]

Noah has designd a new turkey hanger & a nice instructional video to accompany. Ordered one a couple days ago!

[garylv]

My pbc hooks are on their way. Bought a pair so I can hang two turkeys at the same time. PBC recommends a 12 to 15 lb bird so I am going to go with their recommendation.

[garylv]

Just commenting on T-day intentions.