Chris Nichols
New member
Happy Thanksgiving, everyone!!
We have a pretty big crew we're hosting this year, and we have two birds we're picking up tomorrow, each about 14lbs. One of them is going in the Big Easy infrared deep fryer, and one of them I'm tossing on the 22 WSM.
I've done several birds in the Big Easy before, but I haven't done a turkey in the smoker yet (lots of chickens, ribs, brisket, and turkey breasts, but never a whole bird).
If I spatchcock it, what am I looking at for cooking times? I was planning on brining the night before and cooking around 250.
If there are suggestions or past lessons learned, I'm all ears.
Thanks, everyone!
We have a pretty big crew we're hosting this year, and we have two birds we're picking up tomorrow, each about 14lbs. One of them is going in the Big Easy infrared deep fryer, and one of them I'm tossing on the 22 WSM.
I've done several birds in the Big Easy before, but I haven't done a turkey in the smoker yet (lots of chickens, ribs, brisket, and turkey breasts, but never a whole bird).
If I spatchcock it, what am I looking at for cooking times? I was planning on brining the night before and cooking around 250.
If there are suggestions or past lessons learned, I'm all ears.
Thanks, everyone!