I apologize in advance if this has been covered on the board, but I'm being lazy...
Very (very), nervously, Ms. VI is allowing me to cook the turkey this year on the grill. I am pretty confident in the final product, but I still have some questions:
- Should I put the turkey directly on the grill or should I put it first in a "V" rack so it is off the grill?
- I have a New Brunfels "barrall" style contraption. There are two grills/fire boxes inside. When I smoke briskets, I build the fire on one side and put the meat on the other side. Should I do the same thing there, or should I put the turkey a little more directly over the fire. That is, with the turkey in between the coals as shown with weber grills.
- How hot should the fire be. I know I am not purely smoking the meat, but should I keep the fire low and cook slow? I am figureing about 4 to 4 1/2 hours for our 12 pound turkey. Make sense?
- I plan on using a dry rub instead of brining. I also plan on putting the rub on the night before. Is that crazy. Should I put the rub under or over the skin. My rub will have some spicier elements. Will it be too hot for the kids?
Thanks in advance