Preston Bakic
New member
Wow it really came out amazing. Unfortunately, my plan to use one of my iGrill probes for the pit temp wouldn't work since I used two probes for the turkey itself. The cook only took about 3.5 hours for a brined 18.6 bird. I think my pit was probably a little hotter than 350* but thats just my guess. The skin was disappointing, it wasn't spongy but it was kind of tough and leathery...but not crispy like I was hoping. Any ideas how to improve that next year?
I used the JD Maple Brine for 24 hours, refrigerated overnight uncovered, and smoked for about 3.5 hours with 2 chunks of apple and one chunk of pecan with some cherry chips for seasoning.
Happy Holidays!
I used the JD Maple Brine for 24 hours, refrigerated overnight uncovered, and smoked for about 3.5 hours with 2 chunks of apple and one chunk of pecan with some cherry chips for seasoning.
Happy Holidays!
