- Dec 7, 2015
- 14
- 16
Planning on smoking with the MES 30 and 40 this weekend. I plan to have a few pork butt’s in one starting at 225° and spatchcock chicken in the other in the morning and wings in the afternoon Both cooked at 275°.
My FIL asked me last night if I would smoke a turkey for him while I have everything going. I’ve never done turkey before so a little help would be appreciated. I’m not sure how big a bird it is yet.
which temperature would be better 225° or 275°?
should I do whole or spatchcock? If spatchcock lay flat and fit on a mes 30 or mes 40?
Should I use the same rub I use on my chicken and pork?
any other tips or tricks?
My FIL asked me last night if I would smoke a turkey for him while I have everything going. I’ve never done turkey before so a little help would be appreciated. I’m not sure how big a bird it is yet.
which temperature would be better 225° or 275°?
should I do whole or spatchcock? If spatchcock lay flat and fit on a mes 30 or mes 40?
Should I use the same rub I use on my chicken and pork?
any other tips or tricks?