Spatchcock turkey? Dry Brine and/or injection? How to avoid too much direct heat on a small pellet grill?

[drharps]

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!

 

[SMOKEOCD]

Poultry low and slow is what gets you a dry bird. I spatchcock at 325. Stick of butter under the skin with your favorite rub/seasoning. Rub whatever is left on your hands on the outside of the Turkey and season a little more.
Keep an eye on breast and thigh temps, pull when done.

 

[pineywoods]

Brine that bird to start with
Maybe start out an hour to hour and a half at around 200 degrees then up the smoker temp to 325-350 that will give you a good juicy bird with crispy skin.
Tip's brine doesn't use a lot of salt you can brine overnight then take it out and pat dry and it won't be too salty
Tip's Slaughterhouse Brine

 

[drharps]

Brine that bird to start with
Maybe start out an hour to hour and a half at around 200 degrees then up the smoker temp to 325-350 that will give you a good juicy bird with crispy skin.
Tip's brine doesn't use a lot of salt you can brine overnight then take it out and pat dry and it won't be too salty
Tip's Slaughterhouse Brine

I've always had good luck with a dry brine for baked turkey. Is there a reason to use wet brine for a smoked turkey that I'm missing? Or is it personal preference?

 

[Elf@shore]

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!

You tube : Mad backyard . has many videos, whatever yur looking for
I like him due to being simple and explains why !? He knows his stuff!
Back in the day, I cooked in over a half dozen restaurants, some solo.
He makes sense to me !, Not a BS wantobee.
Smoking is a new thing for me.
I have full trust in his judgement

 

[912smoker]

I never seem to have enough fridge space to dry brine so usually go with a soak in a bucket AND inject . Never had a dry bird.

Keith

 

[sandyut]

Brine that bird to start with
Maybe start out an hour to hour and a half at around 200 degrees then up the smoker temp to 325-350 that will give you a good juicy bird with crispy skin.
Tip's brine doesn't use a lot of salt you can brine overnight then take it out and pat dry and it won't be too salty
Tip's Slaughterhouse Brine

This is what you need to do. Slaughterhouse brine is my go to for all poultry.

 

[zwiller]

I've always had good luck with a dry brine for baked turkey. Is there a reason to use wet brine for a smoked turkey that I'm missing? Or is it personal preference?

ALL of this stuff is personal preference. I started with wet but moved to dry. Works fantastic. Most folks only know of wet brining. I would part the bird out, dry brine/rub a few days in advance with a good poultry rub like Weber Kickin Chicken, smoke 325F until breast 160F and dark is 185F. Pulling at proper IT will prevent dryness. Do not care for spatch, reminds me of roadkill but admit it works. Halve it if you want some Norman Rockwell vibe but parting is better.

 

[sandyut]

ALL of this stuff is personal preference. I started with wet but moved to dry. Works fantastic. Most folks only know of wet brining. I would part the bird out, dry brine/rub a few days in advance with a good poultry rub like Weber Kickin Chicken, smoke 325F until breast 160F and dark is 185F. Pulling at proper IT will prevent dryness. Do not care for spatch, reminds me of roadkill but admit it works. Halve it if you want some Norman Rockwell vibe but parting is better.

My wife did a dry brine turkey in the oven last year that was so good! I agree dry vs wet is personal preference.

 

[zwiller]

My wife did a dry brine turkey in the oven last year that was so good! I agree dry vs wet is personal preference.

Wet or dry both are tastier than non brined but if I am picky, wet brined poultry texture of meat and skin takes a hit. Honestly, I moved to dry for simplicity but found the results were better by happy mistake. See if you can get your wife to include some chicken bouillon in the rub this year.