Brine's & Rub's for a Spatchcock Turkey

Discussion in 'Poultry' started by coloradosmoker, Nov 18, 2011.

  1. What would be a good brine & rub to smoke a 

    spatchcock turkey it's 16.75 lbs. & what wood chips


    would would be good & time & temp I have a Mes-40

       Thanks------Ken
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    I use a regular sugar/salt brine with an equal amount of Montreal Chicken seasoning. For the rub I also use Montreal after coating it with EVOO. Put some butter & rub under the skin also. For poultry I always use mesquite.

    I would smoke it at your highest setting 275 until the thick part of the thigh reads 170-175. Also put a pan under it to catch the juices with some chicken broth in it too & use that to baste the turkey with every hour or so. Good luck!
     
    Last edited: Nov 18, 2011

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