Never Going Back

My pellet smoker has been down the last few months, and I haven’t felt like fussing with it since I’ve enjoyed using my kettle more, and I’m in the process of building my offset. This year’s Thanksgiving turkey wound up being the best one I’ve ever made and I won’t be returning to a pellet.

Brine in Kinders turkey brine kit for 12 hours, patted dry, spatchcocked, butter under skin, base of SPG followed by Kinders rub that was included in the kit. Snake method for about 2 hours with two chunk of cherry until internal temp of 155F. Juicy, and most tender turkey I’ve ever made.

Next time I’d like to add an additional day to allow the skin to dry in the fridge.