Damn straight! The only way I cook turkey or chicken now. Smoking a spatchcocked chicken tomorrow since it's just the wife and I. Rest of the extended family is huddling in fear of the fictional Chinese plague.
I smoke two whole turkeys after brining them, no spatchcock. 2 hours on 225 smoke, then I layer thick cut bacon over the breasts and legs, and increase the temp to 325.
You have to skim the bacon grease off the drippings to make good gravy, but the bacon keeps the meat moist and while the birds are resting you pull it off and offer it as appetizers!
Damn straight! The only way I cook turkey or chicken now. Smoking a spatchcocked chicken tomorrow since it's just the wife and I. Rest of the extended family is huddling in fear of the fictional Chinese plague.
I smoke two whole turkeys after brining them, no spatchcock. 2 hours on 225 smoke, then I layer thick cut bacon over the breasts and legs, and increase the temp to 325.
You have to skim the bacon grease off the drippings to make good gravy, but the bacon keeps the meat moist and while the birds are resting you pull it off and offer it as appetizers!
Yup, sounds awesome. If I had a smoker I'd smoke 'em.... oh you got your style down.... mmmMMmmm ENJOY!