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  • Help on spatchcocked turkey

    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.

  • #2
    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=16940
    sigpic

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    • #3
      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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      • #4
        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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        • #5
          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 day
          Masterbuilt 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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          • #6
            Originally posted by Doug S. View Post
            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 day
            Yer welcome... hmmm did you post on how it came out? Err? Jeezz I got CRS I swear.
            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

            Comment


            • #7
              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-fest
              Masterbuilt 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

              Comment


              • #8
                Thanks guys for the help but now have another problem my smokers top temp is 275°. What should I do about that?

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                • #9
                  MES? You will most likely have rubbery skin. Got a Weber kettle?
                  sigpic

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                  • #10
                    Originally posted by Fishawn View Post
                    MES? You will most likely have rubbery skin. Got a Weber kettle?
                    Or an oven? get 2 or so hours smoke on it an' into a 325 oven for the finish :{)
                    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

                    Comment


                    • #11
                      Thanks guy just what Frank (aka my husband) said.

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                      • #12
                        Couple folks on here been know to Cockspatch them also
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                        • #13
                          Originally posted by Richtee View Post
                          Or an oven? get 2 or so hours smoke on it an' into a 325 oven for the finish :{)
                          Bingo!
                          sigpic

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                          • #14
                            <object width="560" height="315"><param name="movie" value="http://www.youtube.com/v/rvUNsCFDgKo?version=3&amp;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&amp;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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                            • #15
                              Originally posted by Fishawn View Post
                              Couple folks on here been know to Cockspatch them also
                              But please dont do it this way....................

                              sigpic

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