Brine's & Rub's for a Spatchcock Turkey

[coloradosmoker]

[h2]What would be a good brine & rub to smoke a  [/h2][h2]spatchcock turkey it's 16.75 lbs. & what wood chips[/h2]
would would be good & time & temp I have a Mes-40

   Thanks------Ken

 

[fpnmf]

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

http://www.smokingmeatforums.com/t/99200/first-turkey

Hope this helps!!

 Craig

 

[SmokinAl]

[h2]What would be a good brine & rub to smoke a  [/h2][h2]spatchcock turkey it's 16.75 lbs. & what wood chips[/h2]
would would be good & time & temp I have a Mes-40

   Thanks------Ken

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!