Quote:
Originally Posted by wayner123
I smoke my turkey's around 275-300. I spatchcock them and it lessens the cooking time dramatically. I really need to post a pic of it.
I also put cut up a whole stick of butter and place in various areas under the skin.
|
That was my plan, too. Right about 275 with butter and herbs/spices rubbed under the skin. It's just a bone-in breast, so I'm just going to use the Weber kettle with offset coals. Didn't want to mess with the whole smoker for a pretty quick cook.