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second time to smoke a Turkey (Q view)

post #1 of 23
Thread 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.

 

 

 

post #2 of 23

What type smoker do you have?

 

 

post #3 of 23
Thread Starter 

just a cheapo Char Broil All American Off Set Smoker.

post #4 of 23

Are you in a cold location?

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

post #5 of 23
Thread Starter 

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

post #6 of 23
Thread Starter 

25min in and the smoker is at around 240.

post #7 of 23
Thread Starter 

just made the decision to spatchcock it.

post #8 of 23

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

 

post #9 of 23
Thread 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?

post #10 of 23

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.

post #11 of 23
Thread Starter 

appreciate all your help tonight raptor

post #12 of 23

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

post #13 of 23
Thread Starter 

here's a pic before put on the smoker.

 

rubbed.jpg

 

 

post #14 of 23
Thread Starter 

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

post #15 of 23

Looks like a good start

Can't wait to see the big finish banana_smiley.gif

post #16 of 23
Thread Starter 

Two Hours In...

 

2hrs.jpg

 

my phone is not taking good pics

post #17 of 23

Coming along nicely grilling_smilie.gif

post #18 of 23
Thread Starter 

three hours in and past the dagner zone

post #19 of 23

It sure looks good so far!

 

How did it turn out?

post #20 of 23
Thread 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.

 

final.jpg

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