Thanksgiving Chat 11/27/2024 7pm-10pm EDT

[bmudd14474]

If you are in need of help or encouragement for your Thanksgiving meal prep/cook pop into chat to ask question.

Of course you can jump in just to shoot the breeze as well.

See you guys there.

 

[yankee2bbq]

See you there!

 

[pineywoods]

We could probably answer questions about smoking hams and prime rib roasts or whatever.
At least we can try

 

[Bucksnort1]

If you are in need of help or encouragement for your Thanksgiving meal prep/cook pop into chat to ask question.

Of course you can jump in just to shoot the breeze as well.

See you guys there.

OK, here's a question. Is it worth the trouble to spatchcock that poor bird, or not? If you did, would you brine it before or after? How would it affect the smoking time of a 12 lb bird at 275 degrees?

 

[Gonna Smoke]

OK, here's a question. Is it worth the trouble to spatchcock that poor bird, or not? If you did, would you brine it before or after? How would it affect the smoking time of a 12 lb bird at 275 degrees?

Go to the top of the screen where it says 'Chat'. Click on that and join the room...

 

[pineywoods]

Personally I don't spatchcock birds that weight. I don't want it to get to temp before it's gotten decent time in the smoke. When I do spatchcock bigger birds I brine them before cutting

 

[cornman]

Question: Planning to smoke turkey today (Wed) so that it’s ready for tomorrow. Already have the turkey cut into breast, leg, and wing sections to fit in my smoker. Should I carve the meat after resting today or leave it in portions and carve after reheating tomorrow? Thank you!!!

 

[yankee2bbq]

Well, if it was me, let it rest for a little bit, then slice/cut it up, place in an aluminum pan with some chicken broth so it doesn’t dry out.

 

[Brokenhandle]

What yankee2bbq said! Plus they won't know you sampled some this way... teeth marks in a drumstick are a dead give away!

Ryan

 

[bmudd14474]

OK, here's a question. Is it worth the trouble to spatchcock that poor bird, or not? If you did, would you brine it before or after? How would it affect the smoking time of a 12 lb bird at 275 degrees?

Always brine before for me. But I do not Spatchcock a bird that small. If I do I piece it out into quarters and cook it that way.

Question: Planning to smoke turkey today (Wed) so that it’s ready for tomorrow. Already have the turkey cut into breast, leg, and wing sections to fit in my smoker. Should I carve the meat after resting today or leave it in portions and carve after reheating tomorrow? Thank you!!!

Keep the meat intact and cut after reheating. If you have a sous vide to reheat in they work great.


Join us tonight at 7pm for the live chat with any other questions.