Masterbuilt duel fuel smoked turkey

Wood from most fruit, nut or citrus trees will work. Some like cherry, but it will really darken the skin. Personally, I really like pecan as it imparts a soft smoke and golden-brown color to skin. A 20lb unstuffed bird will probably take 4.5-5.5hrs at 250F. You can cut the time way down by spatchcocking the bird before starting the smoke.

I like hickory and apple smoke for poultry.
I rub the skin with olive oil and use lemon pepper in my rub.
Catch the drippings in a foil pan, smoked gravy is the bomb!
I try to hold 300F pit temp for the cook.

I like fruit woods, typically apple or pear. If you can swing it, I get better results with two 13 lb birds rather than one big one. Make a compound butter with “classic” turkey seasoning and work it under the skin. Target temp is 300 - 325. Unstuffed, it’ll be done in 3 - 3.5 hours.


Sent from my iPhone using Tapatalk

I have a Friend that loves to spatchcock turkeys. It's the only way he will smoke one.