Recent content by eabrego67

Makes sense, thanks.

Thanks for this it really helps.

Thanks for the reply, do you think at the higher temp it will stay moist?

Thanks for the advice, i have given spatchcocking some thought.

Newbie here... I have a 22# Turkey that I will wet brine for about 20 hours. I will smoke/grill it on a Pit Boss 700Fb. From what I have read, turkey can smoke anywhere from 15-30 minutes per pound. That is a huge window when trying to time everything for Thanksgiving. Anybody have any advice...