Smoke the bird time
- Thread starter nvhunter
- Start date
fireguytom
New member
So last night, I did my first spatchcocked turkey. Brined 24 hours, then homemade rub, back in the fridge for 8 hours. Smoked at 225 degrees for 3 hours then 300 the last hour to crisp it up. Let it rest 30 minutes tented. Nice and juicy. 13 lb bird. 32 degrees outside. Finished at 165 degrees IT. I've guy the PB 7 series. Vertical pellet smoker.
I've only done boneless breasts, will do two this year. Very easy to do. Normally I use Tony's butter for injection and have used various rubs. This year might do a cajun rub on one of them.
Here is the one I did about 2 years ago. This will will do 2 on the vertical smoker. The net that covers the boneless bird helps it to keep form but it is a bit difficult to remove once it is cooked. When you pull it off the rub comes off with it. I have done them with and without the net and with the net on but pre-cut down the middle to make it easier to take off. I might do that again this time, leave one with the net on and partially remove it on the other. Unfortunately when I made this video I did not show the end results but it did turn out good.
On an Austin XL. He does it at 250 for 5 hours. He spends the first half doing a bine (which I do not do myself) so if you want you can FF to around 3:00 when he starts the rub process. I'll mention that I do not think the skin will be crispy at 250.
You mentioned 300 degrees the last hour to crisp it up. Did that work as far as the skin was concerned? My spatchcocked chicken last month tasted amazing on the inside but the skin was rubbery. I did it at 225 degrees the whole time
Yes go higher near the end to crisp it up but don't overcook the bird and dry it out. Just keep an eye on it near the end.
Time isn’t necessarily as important as temp of the bird. So if you’re aiming for pulling it off at 165 degrees internal temp, at what internal bird temp would you crank up to 300? 145 or 150 maybe? Also any fat on the skin? Butter or Mayo like the guy in the video did? Just wondering if that skin will crisp w/o any fat on it
I think either butter or mayo would be good. You I can't remember exactly what temp I went was when I turned it up maybe 155 internal temp then cranked to 300 until it hit 165. That's what I am gonna do this year. You can take it to 170 without drying it out. I also inject with Tony's butter and that also helps keep it moist.
Two boneless Butterballs today on the smoker. Started them on 200 at 8 am and now on 350 to hurry them up everyone is hungry. Internal temp currently 142 so a little ways to go.
I see your cooking on the side away from the heat... Does that help? Why do you do that?
I always cook away from it, unless I am cooking something fast.
