The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-18-2012, 10:30 PM   #1
Sway
Full Fledged Farker
 
Sway's Avatar
 
Join Date: 01-18-12
Location: Rancho Cordova, Ca
Downloads: 0
Uploads: 0
Default Spatchcocked? Does it change per lbs smoke time?

Or is it the same?
Sway is offline   Reply With Quote


Unread 11-18-2012, 11:08 PM   #2
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Downloads: 0
Uploads: 0
Default

Per pounds smoke time is a guide line only.
Keep an eye on it and pull it when it's done.

In my experience, Chicken reaches temp. and is done quicker when it's
Butterflied (Spatchocked).
Ole Man Dan is offline   Reply With Quote


Unread 11-18-2012, 11:45 PM   #3
rlt
On the road to being a farker
 
rlt's Avatar
 
Join Date: 01-22-10
Location: Anchorage, Alaska
Downloads: 0
Uploads: 0
Default

In my experience its the same for turkeys. If their spatchcocked they cook a little quicker. Just pay attention to it.
__________________
Large BGE & One super duper screamin' fast green thermapen. It matches my BGE...Sort of!
rlt is offline   Reply With Quote


Unread 11-19-2012, 02:02 AM   #4
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

x 3 quicker
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is online now   Reply With Quote


Unread 11-19-2012, 08:06 AM   #5
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Downloads: 0
Uploads: 0
Default

Quicker and better.
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Unread 11-19-2012, 08:30 AM   #6
Wh1skey6
Knows what a fatty is.
 
Join Date: 10-31-12
Location: Spokane, WA
Downloads: 0
Uploads: 0
Default

Rule of thumb:

- Whole Turkey: 25 to 30 minutes per pound
- Spatchcocked: 12 to 15 minutes per pound

Watch it closely. It cooks faster than you think. I gave myself an extra 30 minute buffer and was done 20 minutes early.
__________________
Whiskey makes everything better.
Wh1skey6 is offline   Reply With Quote


Unread 11-19-2012, 08:58 AM   #7
Mdboatbum
Full Fledged Farker
 
Join Date: 02-07-12
Location: Washington, DC
Downloads: 0
Uploads: 0
Default

Much faster cook time and both the white and dark meat seem to reach the target temp at the same time. It make a huge difference for the better.
Mdboatbum is offline   Reply With Quote


Unread 11-19-2012, 08:19 PM   #8
Sway
Full Fledged Farker
 
Sway's Avatar
 
Join Date: 01-18-12
Location: Rancho Cordova, Ca
Downloads: 0
Uploads: 0
Default

Thanks for the info guys
Sway is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:34 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts