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Brine's & Rub's for a Spatchcock Turkey

post #1 of 3
Thread Starter 

What would be a good brine & rub to smoke a 

spatchcock turkey it's 16.75 lbs. & what wood chips

would would be good & time & temp I have a Mes-40

   Thanks------Ken

post #2 of 3

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

 

http://www.smokingmeatforums.com/t/99200/first-turkey

 

Hope this helps!!

 

 Craig

post #3 of 3
Quote:
Originally Posted by ColoradoSmoker View Post

What would be a good brine & rub to smoke a 

spatchcock turkey it's 16.75 lbs. & what wood chips

would would be good & time & temp I have a Mes-40

   Thanks------Ken



I use a regular sugar/salt brine with an equal amount of Montreal Chicken seasoning. For the rub I also use Montreal after coating it with EVOO. Put some butter & rub under the skin also. For poultry I always use mesquite.

I would smoke it at your highest setting 275 until the thick part of the thigh reads 170-175. Also put a pan under it to catch the juices with some chicken broth in it too & use that to baste the turkey with every hour or so. Good luck!

 

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