Just got my first smoker

[*bfine32*]

(02-06-2021, 05:36 PM)MileHighGrowler Wrote: That sounds awesome!  Brines help so much when doing poultry.  Just make sure to rinse it off before cooking.  Then I'll sprinkle a new salt and pepper on the bird before actually smoking, just like I would for normal smoked meat.  

I've never spatchcocked, always just smoked turkeys whole.  What I've done in the past is to put a pan under the bird to catch any drippings while it smokes.  After 5-6 hours, I've put the bird into that pan (so it's sitting in its own juice), put pieces of butter all of the top of the bird, tented with foil and let it finish till the breast was 165*.  Let it rest an hour then carve it up.  They've always been super moist and perfectly smoky.  I've quartered an onion and maybe a few lemon or apple slices and tossed them in the cavity for the smoke.  Can't say I've ever noticed specific notes from that in the meat, though.  I've used all apple wood, a mix of apple and pecan, all pecan and oak and apple mixed.  They've all turned out well.  

I understand from those that prefer the method that spatchcock will cook more evenly, but I've never had an issue doing it whole.  I'd probably use two pans if I did spatchcock, because it just takes up so much more real estate, but I really love that last phase of the butter and cooking it to keep everything full of flavor and moisture.  

Looking forward to hearing how yours turns out! 

Thanks, the wife wants to brown it in the oven after smoking for about 6 hours. Not sure if we will go that route or not. I will tell her about your method of cooking on pan in smoker. I do have a tray catching the drippings.