Smoked Rotisserie Turkey On The Lone Star Grillz El Patron


 
Do you have an El Patron? That is not the way I would cook it. He can start off at 250° or so but if cooked the whole way you get rubber for skin. I continually raise the temps until it is mid 400-500° at the end and you wind up with a juicy bird with a crispy skin. There is a whole very long thread on this if you search for crispy skin.
 
I have a LSG Offset & I will be smoking a spatchcock wet brined Turkey. I will be looking for a 12-13 lb. bird that I will smoke at 250-275 degrees for 2-3 hours & then bump up the temps to around 325 to finish. Keeping temps in the 250-275 degree range will allow proper smoke penetration as smoking with wood is a bit different then coal.
 
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EricV. said:
I have a LSG Offset & I will be smoking a spatchcock wet brined Turkey. I will be looking for a 12-13 bird that I will smoke at 250-275 degrees for 2-3 hours & then bump up the temps to around 325 to finish. Keeping temps in the 250-275 degree range will allow proper smoke penetration as smoking with wood is a bit different then coal.
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Would love to see some pics and a little write up with the results when you do the cook. It has been extensively tested here that to get crispy skin you will have to end the cook higher than 325 though. Maybe a little direct fired action at the end by removing the deflectors would do it up nicely. Just my thoughts.
 
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