Has anyone smoked a 22 lb turkey on heir RT-700?

Lilbullowner

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Grill(s) owned
  1. Bull
  2. Matador
Thinking about smoking a 22 lb turkey on my rt-700.
At 1st I was hesitant about don't it since I don't want rubbery skin but thought I'd see if there are any success stories here. I like a nice crispy skin but, obviously, don't want an overcooked bird in the process.
 
Yes we did 23# last year and have another planned for this year. 24 hours in brine, 180 degrees for two hours and around three more at 350 degrees to finish. I believe we used the lumberjack pecan blend pellets.
So, was he skin crispy or a bit tough?
 
I don't think it was super crispy but not too bad. We all love the skin, so I would be pretty bummed to toss it. I don't recall it being rubbery.
 
I rather cook the turkey he traditional way.
I'm sure that works too. Before I bought the RT, we would cook birds this large on a big Weber natural gas grill with indirect heat. We tossed in smoke tubes. We did those in a traditional way with success.
 
I did a 22 last year and am doing a 20lb bird this year. I always spatchcock them as I get a more even cook and the white meat always turns out super juicy. I brine them overnight in a cooler and smoke at 325° until the temps are right.
 
Communism at its best. You're probably being censored as we speak. The regime will be at your door momentarily for bashing the dictator.
 
My grow house is perfectly legal, sort of:LOL:
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Well, guess this thread was nonproductive. Thanks anyway.
 

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