Usually wet brine and smoke turkey and am happy with results (moist and flavorful meat). Have to combat the challenge of breasts being ready before dark meat by finishing the latter in the oven.
Want to try dry brining and spatchcock-ing (for convenience) provided I don't have to compromise on the end product. This method seems like a no brainer in the oven, but for smoking, my concern is the bird gets too dry and doesn't have the same flavor profile. Any experience to share is greatly appreciated, because, of course, THIS has to be the Best Thanksgiving Ever!
Want to try dry brining and spatchcock-ing (for convenience) provided I don't have to compromise on the end product. This method seems like a no brainer in the oven, but for smoking, my concern is the bird gets too dry and doesn't have the same flavor profile. Any experience to share is greatly appreciated, because, of course, THIS has to be the Best Thanksgiving Ever!