Wet Brined Turkey: Spatchcocked & Grilled To Perfection On The Pit Boss Sportsman 1600!

[@HammBone950]

Wet brine? What kind of dump ish is this. Is Dry brine just seasoning?

[@learntobbq]

Nothing wrong with a Dry Brine. i do both. If I have a frozen turkey and need to make sure it is totally defrosted I will do a Wet Brine. If I have a fresh unfrozen turkey or chicken I will do a Dry Brine.

[@HammBone950]

@ Dry Brine? Are you from India? Never in my life have I ever heard dry brine. Brine needs water added. So dry brine doesn’t exist it would just be seasoning. I think you need to “learntobbq” yourself.

[@learntobbq]

@@HammBone950, I respect your opinion. I have done both and have had success with both. I believe what works for you is what you should do.

[@SargeRattlesnake]

Don’t use this smoker it will never get a turkey to 165 no matter how long you smoke it.

[@learntobbq]

I just did one yesterday for Christmas dinner. 16 pound turkey, spatchcocked, outside temperature was 39F and was snowing a little. It took 2 hours and 36 minutes to reach 175F (in the thigh). Came out great. If your smoker is not getting to temperature give Pit Boss customer service a call.