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spatchcocked turkey with a dry rub

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Woogeroo
Woogeroo Posts: 43
edited November -1 in EggHead Forum
Howdy folks...

testing out the new forum here.

I did a 10.5 pound turkey today on my old style egg with a dry rub or salt, pepper, garlic, onion powder... and I think a pinch of chilli powder. I did the spatchcock method where ya take the back bone out, smoked it around 240-255 F degrees and it was done in 2.5 hours.

It was very yummy and a crowd pleaser.

:woohoo:

I hope everyone's holiday is going well,

-W

slowly smoking on a old late 1980's terra cotta style large Egg...

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