Spatchcocking Question

Discussion in 'Poultry' started by nette, Nov 25, 2009.

  1. nette

    nette Newbie

    This is a new term and way to cook a turkey for me. The last bird I smoked was 13.5# done perfectly.

    I have a 20.3# bird sitting in brine until tonight when I was going to put it on the smoker. Now that SC has been brought to my attention I have questions:

    1. I have 4 shelves in my smoker, what placement do you suggest?
    2. Timing? Do I plan the normal 20-40 minuntes per pound even though it is not intact, it seems that it would cook quicker being flattened.
    2a. Would it make sense to have a thermometer in each section in the smoker so I know when each is complete?
    3. I normally fill the cavity with aromatics, is there a trick that I can still get the benefit of them without having a cavity?
    4. Anything else this newbie should be concerned with....

    And for those of you who have smoked an entire 20# bird, the key that I have gleemed from here is to have the smoker as high as an oven for the proper time to get the bird out of the danger zone. Correct?

    Thanks for your continues patience with us newbies!
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I'd put it in the middle personally.

    It will cook faster spatchcocked.

    I use a thermometer in each piece a meat I smoke, one I know where each one is an don't have ta have the door open as long an two, even though some folks don't worry bout it, I avoid cross contamination.

    You could lay them aromatics on the bird an cover with cheese cloth.

    If yer doin bigger birds ya definetly wanna be in the 325° - 350° range. Higher temps will give ya a better skin anywho.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have never smoked a turkey that big cause I usually do two birds two differant ways. smoked and fried but I might try a smofried this year. Now that woulg throw them off this year.

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