That brine sounds like 'da bomb! I'm doing that in a couple of weeks!
That brine sounds like 'da bomb! I'm doing that in a couple of weeks!
Brining is key. A little trick I do, is to use a spoon to lift up the skin off the breast and then slide in thin pieces of fatback under the skin. The layer of pork fat turns the breast into the juiciest and tastiest Turkey you’ve ever had.
You and I think alike. A little fatback is mighty good.
Agreed, one recommendation is to rub some butter or oil with spices UNDER the skin as much as possible. I did this, as well. I didn't dry mine out last year, so the skin wasn't crispy crispy, but it was overall still very good.
One thing to keep in mind is that the max temp for a Masterbuilt electric smoker is around 275 degrees. I've been looking at doing the same thing with my own Masterbuilt electric smoker this year. I've noticed that some recipes call for higher cooking temps, but there are plenty of recipes out there that are electric smoker specific. My plan is to use a brine recipe like the one linked in this thread, but follow the directions of one of the electric smoker recipes.
Oh my, I didn't realize there was a max of 275. What I would do is smoke it on the smoker for an hour or so, get some good smoke on it, then move the entire spatchcocked contraption into the indoor over to finish it at 350.
The masterbuilt smoker just doesn't get hot enough to smoke a bird in, IMO. I use mine all the time but I don't use it for a turkey . This last year we used the alton brown method and it's the best .
I smoke mine low n slow around 150 because its cold at night on that particular day usually. I'd prefer 180 but it just doesnt usually maintain that high. I use a treager. I smoke it 2 hours then foil it and up the temp to 325 untill myu meat thermometer tells me its done. Just the same way you do a brisket...or same way I do brisket
