I'm frying a bird and smoking one for the mothers at our church tomorrow. When those festivities are over, I've got a couple of nice Tri-Tips resting with my own rub on them that I'm going to throw on the smoker later.
Here's my question though. How does cutting a turkey in half change my brine and cook time. I've got a 21# bird that's obviously too large to smoke safely. I cut it in half and it's been brining since 9am this morning. Normally a whole bird that size is 24-48 hours to brine and another 13 hours to smoke. I would think that halving the turkey would reduce both by quite a bit. What if I brined the two halves for 12 hours and put them on to smoke at 9pm this evening. Is that enough brine time you think? what about smoke time. Half a turkey is MUCH less denser. Am I realistically cutting my time smoking in half or more? Seems I could drop the temp a little and smoke a little cooler a little longer. What do you all think? Thanks fellas ans yes I'll post up them picks for ya. A few weeks ago I started a full brisket in my piggy back ECB. Somehow though my 3rd stoking of the coals blasted the temps up over 500 briefly before I caught it and the outsidewas rather cajun-style, The end product was actually pretty darn good! VERY moist and perfect smoke ring. I DID get piics of that just before the inferno started but once it got slightly blackened, I opted not to post even those previous pics.....Sorry