Recent content by smokinsean

It turned out ok. I agree on the smoke distribution. A little dry in the legs. I will definitely spatchcock the next one I do. Love and learn. Thanks guys!

Thanks! I'll definitely try that on the next one I do.

Pulled it at 166. Skin is pretty dark in some spots. Now to wait.

Oh man! You're making me hungry with all of this talk of grits and Mac and cheese! Good looking bird!

Also i did very little on the rub, mostly butter. I didn't want too salty of a flavor. I figure for my first time I would try the KISS method. ; )

I am fairly certain that it was completely thawed. I rinsed the cavity and outside thoroughly yesterday morning. I didnt see any ice on the inside and it was very pliable. Should I consider thawing it longer? All together it was thawing for 4 days if you count the brine. I need to learn how to...

So apparently talk to text makes me sound like an idiot. Sorry for the grammatical none sense in my post. : )

With the price of turkey the cheapest they are going to be for a while, I decided to give it a shot. I bought a 12 pound bird, frozen I must've met, and let it thaw in my refrigerator for three days. I've been mixed up a simple brine and let it soak for 24 hours. I've been fired up the old...

Baking on a grill. I've never thought of that. I may have to look into this more. Welcome! And thank you for your service to our nation!

Hey y'all. I'm Sean, from Saint Joseph MO. About 3 months ago I finally got tired of dried out restaurant smoked meats (and the prices) and decided to learn to do it myself. Since then I have smoked several pork loins and 2 briskest. I have an old chargrill smoker with the box on the side. It...