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Unread 11-25-2013, 03:15 PM   #284
Fat Woody
is one Smokin' Farker

 
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Quote:
Originally Posted by superlazy View Post
Spatchcock cook time vs whole?
...I never timed any of the spatchcock turkeys I made in the past.
Wife wants to eat between 4-5pm so I'm thinking 23lb bird cooked at 325-350 2-2/12 hrs maybe? Also I'll have a pan of gravy on the lower rack of the WSM so I was thinking about firing her up around noon getting bird on 2pm.
Any thoughts?
I'm doing the same thing - 22lb BB, brined, spatched and smoked around 325*; I have read elsewhere that spatchcocking will cut your cooking time in half, so if conventional method is 20 min/lb do we go 10 min/lb.? Plus I'd allow a little time for resting, at least thirty min.

Anyone else like oyster dressing for Thanksgiving? I'm thinking about making a pan in the smoker this year. Smoked oyster dressing sounds like it ought to be killer!
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