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Unread 03-28-2009, 10:58 AM   #1
Hachie Qer
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Question Poultry Pointers?

Ok, I have a turkey in the freezer and whole chickens are on sale this week, so I have some questions. I have only grilled chicken pieces, never smoked a whole bird. I don't have a rotisserie and I will be using a horizontal offset.

Brining or injection?
  • What kind of container big enough for a few birds?
  • Where do you get the container at a reasonable price?
  • Recommended ingredients for a simple brine?
  • Does anyone inject instead of brining?
Rubs and seasoning. Eventually I will try Plowboy's yard bird, but for now I need something off the shelf or out of the cabinet.
  • Off the shelf recommendations?
  • Simple home made rub?
Yard bird method. Pros and cons?
  • Spatchcock? I've never heard of this before I got on this forum. I am assuming that means cut down the back and laid flat. Pointers?
  • Whole, breast up or down? Flip it?
  • Approximate cook times and temp for each method?
Turkey method. It's about 12 lbs.
  • Breast up or down? Flip it?
  • Approximate cook time and temp?
Jonathan - Blue Weber One Touch Gold, rescued NBBD, Weber Smokey Joe
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