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Spatchcocked Smoked Turkey on Old Country Wrangler Smoker - Page 2

post #21 of 33

Hey MickHLR,

Do you by chance have any experience smoking with post oak? I know that it is pretty plentiful in Texas and your Texas sidekick, Aaron Franklin from Franklin's BBQ in Austin swears by it and is pretty much all he uses.

I just bought some but haven't tried it yet.

 

Harv

post #22 of 33
Thread Starter 
Quote:
Originally Posted by Pig-A-Liscious View Post
 

Hey MickHLR,

Do you by chance have any experience smoking with post oak? I know that it is pretty plentiful in Texas and your Texas sidekick, Aaron Franklin from Franklin's BBQ in Austin swears by it and is pretty much all he uses.

I just bought some but haven't tried it yet.

 

Harv

 

Hey Harv...I apologize for not answering this sooner.  I never got a notification that there were any more replies.

 

Yes, I do use post oak.  In one of my posts above, I stated:

 

"I usually just use my fireplace wood...post oak or if I buy any, it will be hickory.  Post oak is cheap and plentiful here in East Texas, leaves a good smoke flavor, without being over-bearing, like mesquite.  I've used a lot of different woods, and I rank the fruitwoods as the mildest, then post oak, then hickory, then mesquite.  And, with the post oak, I used to split my firewood...but after testing, and playing with it, I use the same long splits I do for my fireplace...makes it easy.  I start off with a charcoal chimney of charcoal, and then throw in a couple of splits of post oak, and then just add one at a time from there on.  And, I know it's plenty cured...so it starts fast and is easy to use."

post #23 of 33

Awesome MickHLR. Thank you for your response.

I have been using oak locally and also enjoy using splits of apple & cherry. I look forward to trying some butts, ribs and brisket with the post oak.

post #24 of 33

Happy Thanksgiving to you Mick! Thanks for the spatchcock turkey recipe. I've smoked many the conventional way, but looking forward to this. I brined mine last night and was looking for a new rub to try when I saw your post... Gonna give yours a try, it looks great. I'm about to put the spatchcocked turkey on my WSM and try it for the first time. Thanks again and Happy Thanksgiving!

post #25 of 33
Thread Starter 
Quote:
Originally Posted by jwsdad View Post
 

Happy Thanksgiving to you Mick! Thanks for the spatchcock turkey recipe. I've smoked many the conventional way, but looking forward to this. I brined mine last night and was looking for a new rub to try when I saw your post... Gonna give yours a try, it looks great. I'm about to put the spatchcocked turkey on my WSM and try it for the first time. Thanks again and Happy Thanksgiving!

 

Thanks jwsdad!  I hope it turned out well for you.  Last year, for Thanksgiving, I smoked two 10 lb turkey breasts, spatchcocked.  I used the same brine and rub as above...and they turned out marvelous. 

 

This year, we had some folks who wanted ham, so I smoked an 11.5 lb turkey breast and a ham.  I never mind throwing a ham in there with the turkey, as I can get the internal temp of a ham up to 145* in the same 3 hours it takes to get a turkey breast up to 165*.  I used the same rub as above on the ham...and it was perfect.  One thing I did do different this year though is my brine and rub for the turkey. 

 

After watching an Aaron Franklin video on smoking a turkey (and he has a Old Country Pecos smoker in his back yard) I decided to give his way a try.  I mean, we are talking Aaron Franklin here.  LOL!  So, for the brine, I just used 2 gal water, 2 cups Kosher salt, and 2 cups white sugar.  Then, I just seasoned it as I would a brisket or beef ribs...Kosher salt and course black pepper, with a little garlic powder.  And, in all honesty, that was a WHOLE LOT easier...and it tasted just as good, and was just as tender and juicy. 

 

The only problem, we had too many people over to have any meat left-overs...except for maybe a ham sandwich or two.  All the turkey was gone.  Got a lot of praise for both the ham and turkey.  And, really, I've always been a "ham guy"...but, I think I even liked the turkey better.

 

Here's a pic from yesterday's smoke:

 

post #26 of 33

Thanks Mick! Who can argue with Aaron Franklin?! I'll have to try that as well. Like they say (KISS) "Keep it Simple Stupid" HA!  I do have to brag on your rub though. I brined my turkey in apple juice, water, maple  syrup, and black pepper. I made the rub you posted and used it liberally, smoked the spatchcocked turkey for roughly 3 hrs to IT of 165. I pulled it off let it rest for 30 mins sliced it in time to serve for Thanksgiving and it was absolutely out of bounds! The rub was perfect and smoking it spatchcocked made a huge difference. Thanks again here are a couple of pics from the smoke. Like with you, there wasn't anything left!

 

 

post #27 of 33

That looks amazing.  I'm going to try my first turkey this weekend.

post #28 of 33

Oh man that looks good! Cooking on my Wrangler for the first time today. 6 hours into a 9lb Pork Butt!

post #29 of 33
post #30 of 33
Thread Starter 
Quote:
Originally Posted by jwsdad View Post
 

Thanks Mick! Who can argue with Aaron Franklin?! I'll have to try that as well. Like they say (KISS) "Keep it Simple Stupid" HA!  I do have to brag on your rub though. I brined my turkey in apple juice, water, maple  syrup, and black pepper. I made the rub you posted and used it liberally, smoked the spatchcocked turkey for roughly 3 hrs to IT of 165. I pulled it off let it rest for 30 mins sliced it in time to serve for Thanksgiving and it was absolutely out of bounds! The rub was perfect and smoking it spatchcocked made a huge difference. Thanks again here are a couple of pics from the smoke. Like with you, there wasn't anything left!

 

 

Looks awesome, jwsdad!  Glad you liked the rub...I'll probably go back to using it on chicken and turkey myself...and, stick to salt and pepper on beef.  If nothing else, I like the color it gives the turkey.  And, you're right...they're so much easier to smoke when spatchcocked.  I'll never smoke another turkey that isn't spatchcocked. 

post #31 of 33
Thread Starter 

bubbaj27, that spatchcocked turkey looks great!  Was it good? 

 

Toad359, how'd that pork butt come out?

post #32 of 33
Thread Starter 

bubbaj27, that spatchcocked turkey looks great!  Was it good? 

 

Toad359, how'd that pork butt come out?

post #33 of 33
Thread Starter 

bubbaj27, that spatchcocked turkey looks great!  Was it good? 

 

Toad359, how'd that pork butt come out? 

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