second time to smoke a Turkey (Q view)

Discussion in 'Poultry' started by jamesdouglas, Nov 23, 2011.

  1. jamesdouglas

    jamesdouglas Fire Starter

    so last year i smoked a turkey, and have now been recruited to smoke the T every year.

    I will do a Qview through out the process. right now and I have the lump charcoal in the chimeny.

    my first delimma. I have an 18lb. Turkey. (i have done all the research) but i still do not know if i'm going to smoke it whole or spatchcock it.

    guess i better hurry and decide. I think my decision will come down to if I can get the smoker to 300+ and keep it there.

    -any last minute advice would be accepted. i have never spatchcocked before, and don't even know if I have the utensils to do it. HA.

    So to start, i have been brining the Turkey for the last 24hrs. just a simple bring. Kosher Salt, some Oranges, some celery, and some tyme.

    Using Lump Charcoal.

    Hickory wood for smoke.

    I found an applewood rub i'm going to use.

    and i'm going to lay a layer of apple smoked bacon on the top.
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    What type smoker do you have?
     
  3. jamesdouglas

    jamesdouglas Fire Starter

    just a cheapo Char Broil All American Off Set Smoker.
     
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Are you in a cold location?

    You should be able to achieve 300º and higher with that type smoker; in the right environment.
     
  5. jamesdouglas

    jamesdouglas Fire Starter

    it's about 45degrees here tonight. and i have 3 8lb bags of royal oak charcoal
     
  6. jamesdouglas

    jamesdouglas Fire Starter

    25min in and the smoker is at around 240.
     
  7. jamesdouglas

    jamesdouglas Fire Starter

    just made the decision to spatchcock it.
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Spatchcock is a great method, matter of fact; I'm doing one tomorrow the same way.
     
  9. jamesdouglas

    jamesdouglas Fire Starter

    just put her on...smoker was holding at 250.

    how long does a spatchcocked bird take? 9lbs - 30 - 45min per lb.? is that right?
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Not real sure on the time.

    A spatchcocked bird will cut your cooking time way down.

    I believe a spatchcocked bird cooked at 275º is around 20 mins per lb.

    The experts will correct me if i'm wrong.
     
    Last edited: Nov 23, 2011
  11. jamesdouglas

    jamesdouglas Fire Starter

    appreciate all your help tonight raptor
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    No problem James, Hope it works out well for ya.

    Remember to check the IT (internal temp); 175º in the thigh and 165º in the breast
     
  13. jamesdouglas

    jamesdouglas Fire Starter

    here's a pic before put on the smoker.

    [​IMG]
     
  14. jamesdouglas

    jamesdouglas Fire Starter

    yeah...thinking i'll wait till the  2 1/2 or three hour mark and check the temp
     
  15. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like a good start

    Can't wait to see the big finish [​IMG]
     
  16. jamesdouglas

    jamesdouglas Fire Starter

    Two Hours In...

    [​IMG]

    my phone is not taking good pics
     
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    Coming along nicely [​IMG]
     
  18. jamesdouglas

    jamesdouglas Fire Starter

    three hours in and past the dagner zone
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It sure looks good so far!

    How did it turn out?
     
  20. jamesdouglas

    jamesdouglas Fire Starter

    Well. Looks fantastic. After i took it off the smoker i put it in the oven on warm and covered it with foil. Getting ready to take it to my Mom's house for feast.

    cut into the breast and it is JUICY.

    [​IMG]
     

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