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  1. Q

    Turkey Skin

    Sorry to hijack your thread but it’s on the same topic. I’ve heard cranking the heat up at the end but typically the skin gets extremely dark unless it gets a tent earlier on in the process. My question is if i smoke at 325, tent the turkey, then uncover and crank temp up to 375 but will it...
  2. Q

    New guy recipe opinions

    My mom is making the gravy and she doesnt need the drippings so i am smoking this turkey vertical. As for salt i typically use the salt measurement as a guideline not a rule.
  3. Q

    New guy recipe opinions

    Thanks. I didnt know that.
  4. Q

    Can I change my screen name?

    If changing username is still acceptable i would like to change mine. for some reason i thought it said name not username.
  5. Q

    New guy recipe opinions

    Thanks. yea if i do the rub i plan on omitting certain ingredients like the salt since its in the brine. Im thinking of omitting the rub and seeing how just the brine goes. Out of curiosity why do you say the rub is kind of mexican or tex-mex? What makes it this way? Several of these...
  6. Q

    New guy recipe opinions

    I currently use a 18"x36" grill and have turned it into an offset smoker. I plan on running it at 300-325. I will be moving soon which is the reason why i havent purchased a smoker yet.
  7. Q

    New guy recipe opinions

    Ive never smoked a turkey and I really should have done a test turkey weeks ago but I didnt so here I am. I have a 12.5 lb turkey that i plan on smoking using cherry or apple wood with pecan. I am going to brine the turkey for 24ish hours and then baste with EVOO and place in fridge overnight...
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