Ok here is the plan. Spatchcock the turkey and then smoke it. I would like some tips on temp and time for doing this. I have never done this before so it will be a help for any info that I can get would hate to mess up the only bird we will be cooking for dinner.
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Help on spatchcocked turkey
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Here's a chicken I did a while back, but the process is the same, just count on longer cooking times of course.
http://www.smoked-meat.com/forum/showthread.php?t=16940sigpic
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Did a 11 Lber spatchcocked for Thanksgiving.
Had to use my tin snips to cut the backbone out of it!
Brined it 24 hours. Then oiled it up good and dry rubbed.
Smoked it to 165 in the thigh. Took about 2.5-3 hours @ 320. Juicy tender and the skin was crispy,but not overly smoky.
I used a pellet burner and they are less smoky at higher temps.Attached Files"Because without beer, things do not seem to go as well"
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Keep the smoked at 300+ and when you hit 165-170 in the deep breast AND thigh you are done. Usually the thigh is the last done...I take my temps there.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Did a 18lber spatchcocked at Thanksgiving used poultry shears to remove the back bone (Thanks Rich) let it roll between 300 and 325 on me WSM total cooking time to 170 in the thigh was 4.5 hours. Brined in MH brine for 18 hrs. Smoked over Pecan, doing a 26lber for Ho-Ho dayMasterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
Weber 22.5" Kettle Gold
Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
Weber 18.5" Bud Light Kettle
Weber Smokey Joe
GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
6X8 A Maze N Smoker and Tube Smoker
Fastest Themapen on the market BLACK
The Vortex
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Originally posted by Doug S. View PostDid a 18lber spatchcocked at Thanksgiving used poultry shears to remove the back bone (Thanks Rich) let it roll between 300 and 325 on me WSM total cooking time to 170 in the thigh was 4.5 hours. Brined in MH brine for 18 hrs. Smoked over Pecan, doing a 26lber for Ho-Ho dayIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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No I didn't post, it turned out great but my home puter took a shit so I've taken a lot of pics but haven't been able to post them, gonna fix that tomorrow as Santa (me) has agreed I need a new computer before Xmas. So watch out for the pic-festMasterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
Weber 22.5" Kettle Gold
Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
Weber 18.5" Bud Light Kettle
Weber Smokey Joe
GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
6X8 A Maze N Smoker and Tube Smoker
Fastest Themapen on the market BLACK
The Vortex
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Originally posted by Fishawn View PostMES? You will most likely have rubbery skin. Got a Weber kettle?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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<object width="560" height="315"><param name="movie" value="http://www.youtube.com/v/rvUNsCFDgKo?version=3&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/rvUNsCFDgKo?version=3&hl=en_US" type="application/x-shockwave-flash" width="560" height="315" allowscriptaccess="always" allowfullscreen="true"></embed></object>Last edited by ThunderDome; 12-23-2011, 09:01 AM.
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