Stampede Turkey Techniques

[Cokeman]

I did this one and it was awesome! The one in the video was 15 lbs and cooked for 4 hours. Mine was 12 lbs and was done in 2.5 hours. I was a bit surprised.

 

[PapaDon]

Spatchcocked and dry brined with lime pepper, rosemary, thyme, kosher salt, Goya red top, and kicked up chicken rub. Dry brine started Thursday morning. We got it mainly under the skin and on the bottom. Was going to rinse yesterday and cooking today. Not a lot of info on if I should rinse the dry brine or let it roll. We are going to let it roll.
Smoking on the low setting for one hour ~180 then jacking it up to 355.
My chamber runs 25-30 under what the setting says.
Cooking a brown sugar/BBQ rubbed spiral ham on top of the turkey to add some basting.