Spatchcocked turkey on the UDS
Just pulled a bird out of a 24 hour brine. It's sititng in the fridge right now tightening back up. After church, I'm gonna SMOKE THAT SUCKA!
I've never done it before with a turkey, but I plan on spatchcocking it and putting it on the drum.
We'll have dinner tonight and I'll slice the breasts for lunchmeat and pull the rest for soups, enchiladas, whatever.
PRON TO COME!
18.5", 22.5" OTS
Large BGE (chambersuac's)
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team