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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

Thanksgiving's Comin'

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Zz Yzx

Zz Yzx is offline

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Thanksgiving's Comin'

On Wed, 07 Nov 2012 10:25:00 -0500, wrote:

>I'm going to do 2 turkeys this year - one in the WSM.
>Never smoked one before. Any idea on how long it will take?
>Tips/ Advice appreciated.
>The other I'm going to do on the spit over open fire.

I've had the best results in my WSM by spatchcocking the boyds. It
gives a great deal of doneness control and they always come out moist
and smokey.

-Zz

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