- May 10, 2015
- 5
- 10
The in-laws are bringing a 22 pound bird and the biggest spatchcocked bird I have done is about 16 pounds. Going to inject and dry brine over night in fridge then smoke at 275 for 2 hours then then baste skin with butter and turn up heat to 325-350 till 165 in breast then rest for 30 and carve.
Does anybody have a suggestion as to about how long this might take? I will not pull it till the meat thermometer reads 165, but kind of need a guide to approximately how long this will take so we will be eating at a reasonable time.
I have a Traeger and am also worried about the damn thing fitting on it. Will cutting the bird completely in half shorten the time or adversely effect the smoking of the bird.
Thanks in advance for any suggestions.
Does anybody have a suggestion as to about how long this might take? I will not pull it till the meat thermometer reads 165, but kind of need a guide to approximately how long this will take so we will be eating at a reasonable time.
I have a Traeger and am also worried about the damn thing fitting on it. Will cutting the bird completely in half shorten the time or adversely effect the smoking of the bird.
Thanks in advance for any suggestions.