Spatchcock first timer

Discussion in 'Poultry' started by ropaque, Nov 26, 2014.

  1. Hey all, I smoke and fry a bird every year. I was thinking of trying the spatchcock method for my smoked turkey this year. I am using an MES 30. I'm a bit nervous trying something new. I am usually up before dawn getting the whole round bird in the smoker set at 250 for a long smoke. Can you guys help with any suggestions as to what time I should start the bird with dinner at 4:30 also what is the best temp for a spatchcocked bird? I don't want to skimp on smoke. I love the flavor as does everyone else. Thanks in advance for the help I will try and post qview tomorrow.
     
  2. 14lb bird sorry forgot to mention.
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Rope  at that temp  and method ,  it's probably going to take the turkey about 20 minutes per pound.  Maybe a little more.  maybe a little less.  But as we all know its more important to cook by  the internal temp rather than time. Be sure to cook your bird to an internal temp of 165 degrees at the breast. b
     
  4. BDS thank you sir! Looking forward to trying spatchcock. My breasts always seem to reach temp well before my thighs. So anxious to see if this makes a difference.
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes ,it will make a difference. And another way is a Tall Boy Can . Legs and Thighs get done about the same time..

    Have fun and . . .
     
  6. Almost there.
     
  7. one smoked one fried. Smoked bird was my bird of choice. Delish.
     

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