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Gonna def document smoking these turkeys
The ABSOLUTE most important part, The Brine, Salt dissolved in water then cooled, since I m doing a 17lbs and a 24lbs bird I used a cooler, will add ice periodically over the next 18 hours to keep it at a solid 35degrees to emulate being in a fridge
Since I decided to spatchcock the turkeys We started a lil later, smooth coal base for the wood chunks, we will of started smoking by 6
Time to crack open a beer and get the day started, She wont get looked at for atleast 2 hours
I know I know I coulda pushed it down more but something about the full turkey gets to me, Ill flatten it when I crank up the heat at hour 6
Also this a mf hobby, Dont come on here being weird bud
