Last year I smoked a turkey (I have a pit boss 500 series) and it was dry. I have had issues with that in the past with other meats as I think the size of the smoker forces it to sit over the heat and dry out faster than a 'normal' smoker. (Case in point, meats cook in half the time.)
What recommendations do people have? I am thinking of either spatchcocking or leaving as is, putting on grate in a thin aluminum pan filled with a quarter inch of chicken broth to catch drippings and diffuse heat, and maaaaybe injecting. I'll also, if there's space, put an additional water pan. I'll smoke at lowest temperature.
Thoughts? Am I setting up for failure again? I've also debated smoking it on the resting shelf to avoid direct heat. Bad idea?
All advice is welcome and much appreciated by me and my guests!
What recommendations do people have? I am thinking of either spatchcocking or leaving as is, putting on grate in a thin aluminum pan filled with a quarter inch of chicken broth to catch drippings and diffuse heat, and maaaaybe injecting. I'll also, if there's space, put an additional water pan. I'll smoke at lowest temperature.
Thoughts? Am I setting up for failure again? I've also debated smoking it on the resting shelf to avoid direct heat. Bad idea?
All advice is welcome and much appreciated by me and my guests!
