- Joined
- Jan 11, 2011
- Location
- Lawrence...
Started thawing a turkey mid week knowing I’d be smoking it this weekend. Wasn’t sure which day, but since Saturday has passed today is the day :-D. It is going to be 70 freaking degrees and perfect. The whole week is supposed to be 70 here. I guess a February spring is here :twitch:.
I’m actually going to be using my WSM for the 1st time in a while so we’ll see how that goes. Might thaw out some sausage or rib tips too just for fun.
Not sure how big this one is as I couldn’t find the tag, but when I stocked up most were around 17-18lbs
This prep was done yesterday. Giving it the spatchcock (if you are into that kind of thing) and a dry brine. You gotta have good Spatchcock’ing music. Allows the bird to really get in the mood for having its spine removed :biggrin1:.
Spine out and put it with the neck/innards for gravy making later
Dry bring ingredients
I remember striking similar poses back in college (and/or last night) after a night of drinking :loco:. Close half off and just sprawled out
Here it is yesterday before it went in the fridge to air dry
And here it is today
Here’s the WSM. I always love playing the game of “what does it look like since I haven’t taken the cover off in 6 months”
Will probably put it on around 1 for a 3-4’hr cook. I'm also going to inject the crap out of it with a quart of something just for fun. And for reference this is a "solution" bird that I'm also dry brining and then also injecting. I call it the "Disappointment Trifecta"! :becky:
I’m actually going to be using my WSM for the 1st time in a while so we’ll see how that goes. Might thaw out some sausage or rib tips too just for fun.
Not sure how big this one is as I couldn’t find the tag, but when I stocked up most were around 17-18lbs
This prep was done yesterday. Giving it the spatchcock (if you are into that kind of thing) and a dry brine. You gotta have good Spatchcock’ing music. Allows the bird to really get in the mood for having its spine removed :biggrin1:.
Spine out and put it with the neck/innards for gravy making later
Dry bring ingredients
I remember striking similar poses back in college (and/or last night) after a night of drinking :loco:. Close half off and just sprawled out
Here it is yesterday before it went in the fridge to air dry
And here it is today
Here’s the WSM. I always love playing the game of “what does it look like since I haven’t taken the cover off in 6 months”
Will probably put it on around 1 for a 3-4’hr cook. I'm also going to inject the crap out of it with a quart of something just for fun. And for reference this is a "solution" bird that I'm also dry brining and then also injecting. I call it the "Disappointment Trifecta"! :becky: