Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: rcrabb22 on November 10, 2020, 09:20:37 AM
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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?
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Interesting question. Do you visualize an advantage to spatchcocking it?
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Interesting question. Do you visualize an advantage to spatchcocking it?
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.
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Smoked turkey can benefit greatly from brining to keep it moist. Here's (https://www.letstalkbbq.com/index.php?topic=24582.msg308369#msg308369) 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 (https://www.letstalkbbq.com/index.php?topic=13589.msg185152#msg185152) post.
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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 (https://www.letstalkbbq.com/index.php?topic=12226.0)
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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?
Well I have more time to think about this. The pandemic has postponed our family Thanksgiving get together for a bit.
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I cooked the spatchcocked turkey this past weekend and it turned out well. I was able to keep the PBC temp at 265 F for the entire cook which was about 3.5 hours. I used (1) 3" square of pecan split into 3 smaller pieces and Kingsford blue bag charcoal. The bird was open side down on the grate. After 2 hours I temped each breast and one was 135F and the other was at 125 F so I rotated the bird 180 degrees.
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Looks pretty darn good to me. Did you keep the skin up the whole cook? If skin side up the whole cook any reason why you didn't flip it?
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The skin was crispy as it was. I used the PBC all purpose rub to the whole turkey and applied vegetable oil spray to the top of the bird just before putting on the grate in the PBC. I watched a number of videos on YouTube smoking a spatchcocked turkey and none of the videos showed the bird flipped over. I never considered doing that.