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Anyone smoked a spatchcocked turkey in the PBC?
rcrabb22:
I was going to get 2 birds about 12lb each. I was going to cook one traditional in the oven and the other spatchcocked. I haven't decided whether to hang it with 2 hooks or use the grate. Anyone have experience with this?
pmillen:
Interesting question. Do you visualize an advantage to spatchcocking it?
rcrabb22:
--- Quote from: pmillen on November 10, 2020, 10:05:17 AM ---Interesting question. Do you visualize an advantage to spatchcocking it?
--- End quote ---
Last year I did a whole bird using the PBC turkey hanger and the thighs took forever to reached a food safe temperature the breast meat was dry as a bone. Pit temp was a steady 235F then faded below 200F after 3 hours or so. I do not remember the weather outside but late November in northern Illinois is rarely above 45F. I kept screwing with the lid and the lower airflow cover to raise the pit temperature and it became a very labor intensive cook.
pmillen:
Smoked turkey can benefit greatly from brining to keep it moist. Here's a useful brine for turkey. Then stick the bird in the refrigerator, uncovered, for a day or two to dry the skin making it easier to crisp up.
My PBC benefitted greatly from the addition of a stoker. See this post.
Bacala:
Here's a thread from several years ago describing one I did, but it was cut in half entirely rather than spatchcoked. Probably would cook pretty much the same, though.
And yes, we have no pictures today! ;)
https://www.letstalkbbq.com/index.php?topic=12226.0
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