A friend of mine asked me to smoke them a turkey for their early thanksgiving meal they were having today. I don’t mind the practice and it’s (humbly) always nice when someone thinks enough of my skill to cook for them.
Spatchcocked this 12 pounder. Dry brined overnight. Covered it with an herb butter smear before cooking. Added coarse black pepper.
Cooked on the Aristocrat at 325 with a few hunks of apple. The recipient of the bird was very happy. I think I’m ready for turkey day.
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