Thanksgiving Bird

[Smoking Piney]

It was a strange Thanksgiving this year with just my wife and I. Too quiet.

I brined a 16 pound bird in SB Area 51 brine overnight. It's a killer brine.

Spatchcocked it and rubbed bacon grease under and on the skin.

Rubbed with Dizzy Pig Mad Max turkey rub.

On the smoker at 325 and pulled when the breast reached 165. The thighs were a little over 180 at this point. It was a 3 1/2 hour cook, and the best bird I've cooked to date. It was delicious.

[OldUsedParts]

If it tasted anything like it looks then it was Winner Winner Turkey Dinner fo sho

[Smoking Piney]

OUP,

I'm not much for crowing, but I was a VERY happy camper when I tasted it. The SB brine added a lot of flavor.

[OldUsedParts]

It's going on my Cart for next time.

[02ebz06]

Looks terrific!!!

Amazing how much better spatchcocking is for fowl than the normal way.
I brined and spatchcocked mine as well.
Pulled with breast at 163, Leg at 190, and foiled it for 15 minutes to finish.
Was moist and delicious.

[Smoking Piney]

Looks terrific!!!

Amazing how much better spatchcocking is for fowl than the normal way.
I brined and spatchcocked mine as well.
Pulled with breast at 163, Leg at 190, and foiled it for 15 minutes to finish.
Was moist and delicious.

Thanks!

I agree. Spatchcocking shaves hours off the cook time, and it's a much more even cook.

Yours looks great!

[bobcat1]

Fine looking bird!

[bsooner75]

Piney - awesome looking bird!


Sent from my iPhone using Tapatalk

[Smoking Piney]

Thanks, folks!

[Sailor Kenshin]

Ditto ALL that, makes we wish we had done ours that way.

[k.a.m.]

Good looking bird Sir.

[Smoking Piney]

Thanks, folks!