Every year, my wife’s family comes over the Sunday before Thanksgiving, and I affectionately call it “Fake Thanksgiving”. I usually smoke a couple breasts, but I bought a BJ3 this year, and sold my smoking cabinet, so I decided to cook a whole turkey on the joetisserie.
18lb turkey. Wet brined on Saturday. Trussed and left in the fridge overnight to dry the skin. Seasoned with Meat Church’s Texas Sugar rub.
I put the divider in, and loaded charcoal in half of the basket with a couple of hickory chunks. Put a half deflector over it, and set the dampers to run the temp at 275. Once the turkey was 150 in the breast, I took out the deflector, spread the coals out, and restarted the rotisserie to crisp up the skin.
The end result was fantastic. Smoky and moist. The whole crowd raved about it. Will absolutely do again next year.
by Poopingisasignipoop
6 Comments
Looks like a fabulous cook and fr he technique is perfect.
Any issues with the Joetisserie with a bird that size?
Is there a right way to truss it? If you don’t do it right I guess the bird could end up flopping our own.
What thermometer are you using?
Did you dry brine or wet brine? I’ve been debating myself ahead of Thursday
Excellent job!
Only difference in what I do are dry brine and my own salt free cajun rub.
Cheers!