Spatchcocked Jalapeno Bird

Here's the Christmas Turkey. 14# Honeysuckle White



Spent the night in a brine of
1 gallon cold water
1 cup cane syrup
2/3 cup Kosher salt
1/3 cup Zatarains Seafood boil mix
2 tbs black pepper
4 heaping tsp instant coffee

Took it out rinsed well and removed the back. Then proceeded to rub a Jalapeno schmear under and on top of the skin.



The Schmear
1/2 cup salted butter softened
1/2 cup mayo
3 tbs Jalapeno powder
1 tbs Konriko Jalapeno seasoning blend
1 tbs black pepper
1 tbs instant coffee
1 tbs yellow mustard
1 tbs Worcestershire sauce
1 tsp thyme

Then onto the cooker.


I've been doing something with my drum that I like so far. I call it ramping. Im sure others do this too, I just havent seen it mentioned. Its a version of the minion method. I start two or three coals in the middle with a torch, and then just leave the intakes wide open. The temp will slowly work its way up to the 300+ range. I get a good 45 minutes to an hour of slow smoking before the temp climbs into a roasting heat.

About 3-1/2 hours later.


The thigh temp
The breast temp
Thats why Im such a fan of spatchcocking.

Time to eat!


Merry Christmas Everyone!!!






Sent from my PC36100 using Tapatalk

NCsmoker said:

I did the spatchcocking for the first time at Thanksgiving. Turned out pretty good but had to use some knives at my in-laws house so I need to work on my tech some more. I did a 14 lb on the grill and a regular turkey in the oven just to be safe and everone love the one on the grill over the traditional one

Click to expand...

Its definitely a tougher job than a chicken. It goes ok until you get about halfway down the spine. Then you start hitting some bigger bones. I went to Big Lots yesterday and bought some cheap utility scissors, which are pretty much just a smaller version of pruning shears. They went right through the bones with no problem.