Just received and seasoned the model 3 yesterday. Smoked 2 spatchcocked chickens today. Brined for 3.5 hrs in Tony's (DM's) brine recipe. Used Tony Chachere's for a rub with 3 oz cherry wood. Took 5 hours to get to 165 IT but that was my fault. I started at 225 instead of 250. Finished in the oven on 450 for 10 minutes and the skin was good and the meat was great. Thanks to everyone posting their info and recipes. Helped me out big time! I think I read most of the posts on here prior to purchasing this smoker. Glad I did!
Spatchcock chicken in the model 3
- Thread starter IRGoode
- Start date
DivotMaker
New member
Way to go, Bob! Glad to have you with us!
SconnieQ
New member
I think I read almost all of the posts too before I purchased mine. I read the forum every night for over 2 months. I was planning to wait until Spring to buy the smoker, and go see Steve and the SIs at the Deer & Turkey show in April...but couldn't wait, too excited, so I ended up purchasing in January! Glad I did! Turns out winter in Wisconsin is a great time to smoke in the SI. Welcome! You will love it.
NDKoze
Moderator
I'm not Tony. 
But yes, the same brine will work for all types of poultry. However, with the larger size of Turkey verses Chicken, you will need to brine a little longer than you did for your Chicken.
I am definitely different than others here in that I brine all my birds be it pieces or whole overnight and don't think they are too salty. But, you will find some here that wouldn't dream of brining chicken longer than 4-6 hours.
I use a pretty common brine which is 1 Cup Salt and 1 Cup Sugar to 1 Gallon of water along with 2-3 Tablespoons of whatever rub/seasoning I will be using on the prepped bird.
I am not sure if I was just brought up on saltier brined/smoked chicken or not, but they always taste fine to me and don't taste any different than the smoked poultry I have eaten all my life.
I would say, for those that are new to smoking poultry and may be less tolerant of salt, to stick to a 6-8 hour brine for Turkey and see how you like it and increase/decrease the brining time from there.
Good luck on your Turkey. Thanksgiving is coming fast. Many will do a test bird in advance of Thanksgiving if you are cooking for a larger group to prevent any surprises.
UPDATE: I originally misread that you were moving from Turkey to Chicken, so I revised my post to reflect that you are going from Chicken TO Turkey.
But yes, the same brine will work for all types of poultry. However, with the larger size of Turkey verses Chicken, you will need to brine a little longer than you did for your Chicken.I am definitely different than others here in that I brine all my birds be it pieces or whole overnight and don't think they are too salty. But, you will find some here that wouldn't dream of brining chicken longer than 4-6 hours.
I use a pretty common brine which is 1 Cup Salt and 1 Cup Sugar to 1 Gallon of water along with 2-3 Tablespoons of whatever rub/seasoning I will be using on the prepped bird.
I am not sure if I was just brought up on saltier brined/smoked chicken or not, but they always taste fine to me and don't taste any different than the smoked poultry I have eaten all my life.
I would say, for those that are new to smoking poultry and may be less tolerant of salt, to stick to a 6-8 hour brine for Turkey and see how you like it and increase/decrease the brining time from there.
Good luck on your Turkey. Thanksgiving is coming fast. Many will do a test bird in advance of Thanksgiving if you are cooking for a larger group to prevent any surprises.
UPDATE: I originally misread that you were moving from Turkey to Chicken, so I revised my post to reflect that you are going from Chicken TO Turkey.
DivotMaker
New member
IRGoode said:
Absolutely, Bob! That's the only brine I use on all poultry. I think the orange juice and rosemary is what makes the flavor "pop" on all poultry. One time, I substituted pineapple juice for chicken, and it was also very good.
