Spatchcock and space issue

[Sammybones]

I’ve got a bit of a dilemma. I’ve got a 11 and 13 pound turkeys that have been in the brine since Saturday. I was gonna spatchcock them but don’t think there will be room in my smoker. Would it be ok to stack them on top each other?

 

[bregent]

Would it be ok to stack them on top each other?

You mean right on top, or on two different grates? Right on top won't be good. One grate over the other would be fine if there is enough space for air to circulate. What type of smoker?

 

[Sammybones]

Camp Chef DLX Pro.

 

[Sammybones]

View attachment 412909

 

[JCAP]

On two different grates for sure but not physically on top of one another. If space is an issue you could always smoke one earlier than intended.

 

[kazoo]

Would also recommend that you rotate your racks about half way through the process, i.e. switch top and bottom racks, to equal out the cooking process on each bird.

Have done several birds with this method; never had anyone complain except that I didn't smoke more birds.

 

[Sammybones]

I just won’t spatchcock them I guess.

 

[noboundaries]

Aside from the smoking issues, 4 days in a brine is a bit much unless you were curing them. What was in the brine solution?

 

[Sammybones]

Uh oh. Tips Slaughterhouse Brine.

 

[Sammybones]

Actually it was 3 days. Sunday afternoon til this morning. Crap, I’m gonna have some disappointed folks if it’s awful.

 

[TNJAKE]

Actually it was 3 days. Sunday afternoon til this morning. Crap, I’m gonna have some disappointed folks if it’s awful.

I brine 1hr per pound

 

[noboundaries]

You should be fine as long as it was kept cold, like 33-35F. It only has 1/2 cup salt per 1 1/2 gallons so the meat won't be too salty. I've done 3-4 days before (due to a changed travel schedule) with a similar amount of salt. Also, there's no acid in the brine. Acid toughens poultry meat if left more than a few hours. I learned that the hard way. Tasty meat, but tough when OJ is added to a brine.

 

[Sammybones]

It was two turkeys in two gallons of water with 1/2 cup of salt. I just threw one on the smoker. I’ll see how it turns out. My wife needs me to go to the store so I’m gonna buy a thawed turkey, brine it over night and smoke it tomorrow if the one I’m smoking now sucks.

 

[bregent]

It was two turkeys in two gallons of water with 1/2 cup of salt.

That should be fine. Even if it reached equilibrium, that's only about .75% salt.

 

[Winterrider]

It was two turkeys in two gallons of water with 1/2 cup of salt. I just threw one on the smoker. I’ll see how it turns out. My wife needs me to go to the store so I’m gonna buy a thawed turkey, brine it over night and smoke it tomorrow if the one I’m smoking now sucks.

I like to leave mine sit uncovered overnight to dry in fridge. Maybe if purchasing thawed bird, inject ( Tony C jalapeno butter ) and just a rub for overnight ? Just a thought...

 

[chopsaw]

. Maybe if purchasing thawed bird, inject ( Tony C jalapeno butter ) and just a rub for overnight ? Just a thought...

That is a great idea , and a sure save if needed .

 

[Sammybones]

Here my test bird.

 

[mooncusser]

Looks good to me!

 

[Sammybones]

It turned out fine. The only ones that were defrosted at Kroger we’re monsters. I bought a 25 pounder! It’s brining now. I’m gonna pull it out first thing in the morning, inject it, rub it and let it air dry until until its time to smoke. Definitely gonna spatchcock this monster.

Thanks for the help guys.