Just got my first smoker

[MileHighGrowler]

(11-09-2021, 11:04 PM)bfine32 Wrote: I got one word for you: spatchcock

Do that, smoke it, and get back to me..

I LOVE fried turkey.  But I started smoking them a few years ago and my eyes were opened.  I don't spatchock myself, but I can't even get leftovers of my smoked turkey each year because it's so popular.  

I'm happy to eat someone else's fried turkey (so I don't burn down my house in the process) but I'm a smoked guy all the way.  

I've probably said it before in this thread, but I don't wet brine it, either (I used to, though).  Instead, I dry-brine it, rinse it before smoking, then give it a fairly simple dry rub (SPG, basically).  Put it on the smoker at 225* (oak and a little pecan), smoke for ~4hrs (I put a pan underneath to catch the drippings), then put it in the pan with the drippings collected, about a box of butter in little chunks all over and wrap in foil for another ~3 hours (till the breast hits 165*), let it rest an hour and that's it.  I've had a moist bird, good skin and flavor for days.  I'll do a smaller turkey this way (compared to what I'd do in the oven), usually around 12 pounds, and this is probably where spatchcocking the bird would give me more flexibility on size.  But damn, a cold turkey sandwich (with scraps for me) from a smoked bird?  You can't beat that.