Thanks Guys for the ideas

as it turns out none of the stores nearby have Turkeys in yet so
I got a couple of the Sanderson Farms roasters (chickens) about 5lbs,
just retained water 3% not and enhanced. I hope to translate it to a
bigger bird for thanksgiving. For a start I went real simple on it,
brined for about 6 hours in salt brown sugar black peppercorn
rinsed off. Then shoved some lemon,apple and onion into S+P'd cavity and
Oiled the outside and S+P decideced not to rub outside . Then put it
out on smoker, I screwed up a bit here because I've had trouble holding
temps down on this apollo. I made a smaller fire ring and used it. it went
well, stable at 250 but didn't burn as long had to replenish a lil bit
at end of a short cook. About 4 hours later I pulled it off and well
It was about the best chicken I've ever had, very moist. had it that
night, tacos next day, BLTS n chicken day after,, I think that damn
chicken gained weight during the cook.. sure was a lot of it for
one guy to eat....

Someone mentioned spatchcocking to speed up cook time and even the
cooking from leg to breast (I think). I probably won't do this when
smoking at 250 temps,, higher maybe,, grilling I absolutely would.



I still plan on a full turkey trial before thanksgiving,Perhaps stores
get some in soon
...

On 11-Oct-2011, Charly Horse > wrote:

> Thanks Guys for the ideas
>
> as it turns out none of the stores nearby have Turkeys in yet so
>
> I got a couple of the Sanderson Farms roasters (chickens) about 5lbs,
> just retained water 3% not and enhanced. I hope to translate it to a
>
> bigger bird for thanksgiving. For a start I went real simple on it,
> brined for about 6 hours in salt brown sugar black peppercorn
> rinsed off. Then shoved some lemon,apple and onion into S+P'd cavity and
> Oiled the outside and S+P decideced not to rub outside . Then put
> it
> out on smoker, I screwed up a bit here because I've had trouble holding
>
> temps down on this apollo. I made a smaller fire ring and used it. it
> went
> well, stable at 250 but didn't burn as long had to replenish a lil bit
>
> at end of a short cook. About 4 hours later I pulled it off and well
>
> It was about the best chicken I've ever had, very moist. had it that
> night, tacos next day, BLTS n chicken day after,, I think that damn
> chicken gained weight during the cook.. sure was a lot of it for
> one guy to eat....
>
> Someone mentioned spatchcocking to speed up cook time and even
> the
> cooking from leg to breast (I think). I probably won't do this when
> smoking at 250 temps,, higher maybe,, grilling I absolutely would.
>
>
>
> I still plan on a full turkey trial before thanksgiving,Perhaps stores
> get some in soon
> ..

Spatchcock works fine in the smoker Charly. It isn't rocket science.
Takes up more space though.
--
Brick(Too soon old and too late smart)

"Brick" > wrote in
.com:

>

>> Someone mentioned spatchcocking to speed up cook time and
>> even the
>> cooking from leg to breast (I think). I probably won't do this
>> when smoking at 250 temps,, higher maybe,, grilling I absolutely
>> would.
>>
>>
>>
>> I still plan on a full turkey trial before thanksgiving,Perhaps
>> stores get some in soon
>> ..
>
> Spatchcock works fine in the smoker Charly. It isn't rocket science.
> Takes up more space though.



no didn't mean to imply that it was> It's just I think the presentation
is a bit better for a turkey dinner and since I've already set up a smoker
there isn't as much an issue with uneven cooking. On a grill type
spatchcocking makes a lot more sense

On 18-Oct-2011, Charly Horse > wrote:

> "Brick" > wrote in
> .com:
>
> >
>
> >> Someone mentioned spatchcocking to speed up cook time and
> >> even the
> >> cooking from leg to breast (I think). I probably won't do this
> >> when smoking at 250 temps,, higher maybe,, grilling I absolutely
> >> would.
> >>
> >>
> >>
> >> I still plan on a full turkey trial before thanksgiving,Perhaps
> >> stores get some in soon
> >> ..
> >
> > Spatchcock works fine in the smoker Charly. It isn't rocket science.
> > Takes up more space though.
>
>
>
> no didn't mean to imply that it was> It's just I think the presentation
> is a bit better for a turkey dinner and since I've already set up a smoker
>
> there isn't as much an issue with uneven cooking. On a grill type
> spatchcocking makes a lot more sense

As usual, I didn't read for comprehension. The Thanksgiving Dinner
concept went right over my head. You have to present that big,golden,
'WHOLE' bird in the middle of the table to do it right. Otherwise, it's
like Christmas without a tree.

--
Brick(Too soon old and too late smart)