how much does spatchcocking lower cooking time?

Discussion in 'Poultry' started by smokingearl, Nov 16, 2015.

  1. smokingearl

    smokingearl Meat Mopper

    I'm gonna smoke my moms turkey this year. It's 15 pound. I'm gonna brine it for about 15 hours, then let air dry in the fridge overnight. I'd like to smoke it at 275 in my MES 40 with pitmasters choice in my amps. anyone know about approximate cooking time when spacthcocking vs not? I was estimating about 30 minutes a pound without but was that even right? i know its done when its done, but I gotta foil it, towell it, and pack it in a cooler by 11am T-day to get to her house by noon.
  2. joe black

    joe black Master of the Pit OTBS Member

    Check out the SmokingMeat newsletter. There are currently some great recipes that Jeff has posted. Also, if you llook at issue #284, it gives a great tutorial on Spatched turkey. That's how I'm doing mine this year.

    Good luck and Happy Thanksgiving, Joe
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I would figure 3 hours 3 1/2 tops. Since you're traveling I'd add 30 and go for 4.

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