This is one of the main reasons I wanted the big joe 3 with additional depth/overhead clearance.
Wet brined turkey for 24 hours and then spatchcocked. Put two sticks of minced garlic compound butter under skin. Seasoned with typical dry rubs but left out the salt since I brined it.
Filled drip pan with potatoes, crushed garlic cloves, carrots, onions, beer, kosher salt and sage.
Did a light Cajun rub on ham, which is direclty over the turkey. It will baste the turkey during the entire cook.
Apple wood chunks for smoke. Started at 250 and will bring up to 275 here in a bit. Probably pull between 150 and 160, depending on how much time it spends inbetween those two temps.
Cheers and happy thanksgiving to all.
by petty_pirate
5 Comments
Happy Thanksgiving! Looks like a good ad for the expander
The one that few over the turkey, it certainly was awesome. It’s nice to see you can get a farm in that Big Joe! Hope your Thanksgiving went well.
Looks delicious! Is that a CGS expander grate?
Yo… What is going on here!? I love it!
When did you put in the potato ? Like 4 hours in or way latef