- Jul 5, 2017
- 18
- 10
Good morning everyone,
I'm giving a 12 lb spatchcocked turkey a go today. It's been brining since yesterday afternoon. The smoking tool of choice is a weber 18" smokey mountain and was I planning to smoke at 265 unless someone suggests I consider another temp profile.
Question for the masses. When smoking the turkey should I have it on something like a cookie sheet or in an aluminum pan or just let the juices fall into the catch bowl? I'm not sure if smoking the bird on a sheet/plan will influence the smoke/cooking and subsequently the taste but if I don't I'm then not sure how much of the juices i'll be able to capture, that is if there's even a need to do so.
Also, any guesses at how long it will take? I'm think about 4 hrs or so. I do have the DIGIQ DX3 BBQ temp controller so it stays spot on (best Christmas present ever!)
Thanks in advance!
I'm giving a 12 lb spatchcocked turkey a go today. It's been brining since yesterday afternoon. The smoking tool of choice is a weber 18" smokey mountain and was I planning to smoke at 265 unless someone suggests I consider another temp profile.
Question for the masses. When smoking the turkey should I have it on something like a cookie sheet or in an aluminum pan or just let the juices fall into the catch bowl? I'm not sure if smoking the bird on a sheet/plan will influence the smoke/cooking and subsequently the taste but if I don't I'm then not sure how much of the juices i'll be able to capture, that is if there's even a need to do so.
Also, any guesses at how long it will take? I'm think about 4 hrs or so. I do have the DIGIQ DX3 BBQ temp controller so it stays spot on (best Christmas present ever!)
Thanks in advance!