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how much does spatchcocking lower cooking time?

post #1 of 3
Thread Starter 

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.

post #2 of 3
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
post #3 of 3
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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