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Old 11-28-2013, 04:46 PM   #9
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
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Quote:
Originally Posted by SmittyJonz View Post
Looks Good. Why'd you Spatchcock? Shorter cook time?
It cooks more evenly and I get the caramelization and mallaird reaction going on on the inside as well as outside. Plus I can (and did) make turkey stock from the back bone (and neck bone) while the turkey smokes. Then I make gravy from it later, and some to homemade dressing as well.
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18.5" WSM and 22.5" OTG.
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