Originally Posted by Fat Woody
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!
I'm doing a 22 lb bird on my UDS. After comments on the last page, I'm going to get up early and put the it on about 5 am. I'm figuring it should be done by 9:30 or 10:00. I decided not to spatch mine since I can lower the rack to where it fits under the lid (I did a turkey for Mother's Day in the spring and it worked great). Spatching chickens does seem to speed up the cook time, but I don't know that it cuts it in half. I'd keep an eye on the probes to be safe.
My family has always had oyster dressing for Thanksgiving. IMO, it's perfect as is. Smoking it may turn out, but if it doesn't you'll have to have a second batch. It ain't Thanksgiving without the oyster dressing!!