Smoking Turkey Question

[sambo73]

Smoking a 13# bird after morning hunt Thursday. Going to spatch-cock it. Could i cook it at 325-350 or would i be better off at 275-300? Using my uds.

Thx

Sent from my SM-G973U using Tapatalk

[docmay]

I did a trial run with a 12 lb bird last Friday. I did the spatchcock deal a d bribed overnight. I smoked mine at 250 for about 3.5 hours. I pulled when the thickest part of the breast hit 160. It was great! I did rub it down and rubbed under the skin with herbed butter. Did it on my new Yoder which is fabulous.

[sambo73]

I did a trial run with a 12 lb bird last Friday. I did the spatchcock deal a d bribed overnight. I smoked mine at 250 for about 3.5 hours. I pulled when the thickest part of the breast hit 160. It was great! I did rub it down and rubbed under the skin with herbed butter. Did it on my new Yoder which is fabulous.

Thx!

Should be in from hunt by 9:30ish. We are eating at 2 in mesquite which means we need to leave by 1.

Sent from my SM-G973U using Tapatalk

[docmay]

I also had a 10 pound prime rib on the pit. The prime rib finished just about the same time but I put it on an hour earlier. I have done turkeys from 225-275 degrees. I like 250-275 and pull it off when the thickest part of the breast hits 160. I have done them whole and spatchcocked. Always take from 2.5 to 4 hours. Always great!

[Playa]

I’m doing a 15 lb bird thanksgiving morning. I’m following instructions from Chef Eric Gephart. In his video, Eric cooks a 10 lb bird in about an hour & 15 mins at 325° on a Kamado style cooker, which is really similar to a UDS. I’m guessing my 15 lb bird will take around 2 hours.

Here is Eric’s video.

http://www.youtube.com/watch?feature=youtu.be&v=zZl2-1-74io

[sambo73]

I’m doing a 15 lb bird thanksgiving morning. I’m following instructions from Chef Eric Gephart. In his video, Eric cooks a 10 lb bird in about an hour & 15 mins at 325° on a Kamado style cooker, which is really similar to a UDS. I’m guessing my 15 lb bird will take around 2 hours.



Here is Eric’s video.



http://www.youtube.com/watch?feature...&v=zZl2-1-74io

Thx!

Sent from my SM-G973U using Tapatalk

[EliteZ28Bow]

You good at 250-275

[DirtNap]

Smoking a 13# bird after morning hunt Thursday. Going to spatch-cock it. Could i cook it at 325-350 or would i be better off at 275-300? Using my uds.

Thx

Sent from my SM-G973U using Tapatalk

I’m a 275 guy, but I don’t think you will have any issues bumping the temp up if you are in a time pinch, especially if you’re spatchcock-cocking it. I routinely smoke whole chickens at 350 and they turn out great.

[Mertzon Man]

Smoking a 13# bird after morning hunt Thursday. Going to spatch-cock it. Could i cook it at 325-350 or would i be better off at 275-300? Using my uds.

Thx

Sent from my SM-G973U using Tapatalk

I cooked one yesterday Spatchcock on my pit boss at 350 and it turned out great. Check the thickest part of the breast about 2 hrs in. Mine was ready in 2:45 min. Mine was 10-12 pounds. You may need longer depending on a bigger bird.

[ca1219]

I generally try to keep my smoker around 260-275 range, but have bumped it up to 325 when needing to get a bird done faster. I inject mine with a jalepeno creole butter also that gives it a really good flavor and keeps it very moist.

[curtintex]

I've never spatchcocked a turkey, but I think I'll try it tomorrow. It's been brining since last night and I'll be smoking it at about 250-275. I'm doing a 22lb bird so I'm assuming that the time to smoke it will be greatly reduced. Any advice here is appreciated.

[DirtNap]

I've never spatchcocked a turkey, but I think I'll try it tomorrow. It's been brining since last night and I'll be smoking it at about 250-275. I'm doing a 22lb bird so I'm assuming that the time to smoke it will be greatly reduced. Any advice here is appreciated.

That’s a big bird... it will reduce time, but i would still give yourself at least 4 hours to be safe

[sambo73]

Think ill try it at 325-350.

Skin side down or skin side up?

Sent from my SM-G973U using Tapatalk

[Playa]

I've never spatchcocked a turkey, but I think I'll try it tomorrow. It's been brining since last night and I'll be smoking it at about 250-275. I'm doing a 22lb bird so I'm assuming that the time to smoke it will be greatly reduced. Any advice here is appreciated.

Someone call Bert & Ernie, I think Curt is going to cook their friend!

Think ill try it at 325-350.



Skin side down or skin side up?

Sent from my SM-G973U using Tapatalk

Well technically the whole bird is covered in skin, but breast side up

[bigbad243]

I got mine in the brine and will inject tomorrow when I prep it for the cook.