Thanks for the information Smokeburns. I was going to give the quarter about 12-18 hours in the brine. I've got some good rubs but my favorite right now is a coffee rub, that's what I'm using on all the briskets I do. It's equal parts of dry coffee, sugar and a season salt (I use this coffee rub on a lot but it's great on burgers). Not sure I'll use the coffee on the venison because it does have a very strong flavor, I might just use the mustard and some salt and pepper. Good luck spatchcocking that turkey, I've got a small 10 pounder that's going on a rotisserie. Have a great Thanksgiving!
post #21 of 21
11/21/14 at 5:32am