Help on spatchcocked turkey

[SopchoppyTerrie]

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.

[Fishawn]

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

[Hippy]

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.

[Richtee]

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.

[Doug S.]

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

[Richtee]

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.

[Doug S.]

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

[SopchoppyTerrie]

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

[Fishawn]

MES? You will most likely have rubbery skin. Got a Weber kettle?

[Richtee]

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 :{)

[SopchoppyTerrie]

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

[Fishawn]

Couple folks on here been know to Cockspatch them also

[Crewdawg52]

Or an oven? get 2 or so hours smoke on it an' into a 325 oven for the finish :{)

Bingo!

[ThunderDome]

<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>

[Crewdawg52]

Couple folks on here been know to Cockspatch them also

But please dont do it this way....................