Any suggestions on a dry rub or tips to help this newbie out?
Thx in advanced!!
Each Thanksgiving and Christmas, there are countless How-To's on Turkey posted and requested. Search Smoked Turkey, above, and you can read for a week straight. Basically, if you are a skin eater, smoke at 325°F, figure about 15 minutes per pound. Spatchcock the bird, remove spine and press flat, to cut the time. This will give crispy skin. If you don't care, 225-275 gives lots of smokey flavor. Smoke to an IT of 165 and 175, respectively, in the breast and thigh. I plan ahead an Brine my poultry, see below...JJ
Families Favorite Brine
1/2C Kosher Salt
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...
Bubba Chix Rub
2T Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
1tsp Bell's Poultry Seasoning or Thyme
Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.
I would second spatchcocking the bird. Then either a wet brine or a dry brine. I cook mine to an IT of 165° (breast or thigh). I use a high temp pit 325°-350°. I like to keep the rub simple and use SPOG (Salt Pepper Onion Garlic) and a dash of paprika or chipotle.
One more crucial step to get nice skin is to air dry the bird. If you wet brined the bird rinse. Pat dry with paper towels, then place the bird on a rack suspended above a drip pan. Place in refer for at least 12 hours. If you don't have the time to do this then you can use a hair dryer on low right before putting the bird in the smoker.
The last few birds we've dry brined using kosher salt and the spices mentioned above. They have been fantastic!
Here's an example:
Adjustments to the smoke or the guest list......LOL......