Spatchcocked Turkey on the Drum Smoker

Happy Thanksgiving from BYSM BBQ! I’m doing a Cajun smoked spatchcocked turkey on my Hunsaker Drum Smoker. The Hunsaker makes it easy to keep the chamber temp between 325 – 375 which will help produce skin that is not too rubbery / chewy.

Let me know what you think & feel free to ask questions!

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