Ok, this yr I'm gonna try a 16# Rotisserie Turkey. I'm planning on doing a dry brine of coshire salt for 24 hours. Then rubbing Olive oil and Simon and Garfunkel rub before I put it on the heat.
I'm gonna try to keep it at about 325° grill temp. Remove it from grill at about 160° IT. Should be about 2 1/2 to 3 hrs.
Gonna try Meatheads gravy in the pan under the bird.
I'm gonna use a Cajon bandit rotisserie with a slow n sear on my 22 inch kettle with a little apple wood in the beginning.
Gonna fill the SnS with unlit charcoal except for about 12 hot coals on one end.
Also gonna cover wing tips and leg bones with a little foil for maybe an hour at the start.
Gonna cover the SnS water reservoir with foil as well.
What do you all think? Any suggestions? I'm trying to follow Meatheads idea except for the Rotisserie.
Thank you
I'm gonna try to keep it at about 325° grill temp. Remove it from grill at about 160° IT. Should be about 2 1/2 to 3 hrs.
Gonna try Meatheads gravy in the pan under the bird.
I'm gonna use a Cajon bandit rotisserie with a slow n sear on my 22 inch kettle with a little apple wood in the beginning.
Gonna fill the SnS with unlit charcoal except for about 12 hot coals on one end.
Also gonna cover wing tips and leg bones with a little foil for maybe an hour at the start.
Gonna cover the SnS water reservoir with foil as well.
What do you all think? Any suggestions? I'm trying to follow Meatheads idea except for the Rotisserie.
Thank you
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