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 11-24-2009, 07:22 AM   #1
embo500
On the road to being a farker
 
Join Date: 05-29-07
Location: Cedar Rapids, IA
Downloads: 0
Uploads: 0
Default Another "how long for this turkey" question - 1st time spatch

Hey folks. I've got a 15lb. turkey that I'm brining for 48h prior to smoking. I'm planning on doing it spatchcock. I've never done spatchcock before, so I'm not sure how it affects the cook time. I suspect it will shorten it a bit since the heat doesn't have to get up into the cavity.

Any thoughts on how long for this at 225 - 250? I'm initially thinking no more than 6 hours...

EDIT: Second thought, I should probably run around 300 to keep the bird out of the danger zone, shouldn't I? Duh. Sorry, it's early.
__________________
Country Smoker CS680
Weber 22.5" OTG
2005 Weber Genesis Silver B
and only the fastest Hawkeye Yellow Thermapen

Last edited by embo500; 11-24-2009 at 07:26 AM.. Reason: Added higher temp comment
embo500 is offline   Reply With Quote


Unread 11-24-2009, 07:40 AM   #2
chasmosis
Knows what a fatty is.
 
Join Date: 10-16-08
Location: Hillsboro, MO
Downloads: 0
Uploads: 0
Default

uhhhh...til its done? probe thermometer and cook it to...whats the general consensus on Turkey 160?
chasmosis is offline   Reply With Quote


Unread 11-24-2009, 07:51 AM   #3
embo500
On the road to being a farker
 
Join Date: 05-29-07
Location: Cedar Rapids, IA
Downloads: 0
Uploads: 0
Default

That is a less than helpful answer.

Yes, I plan on using a probe therm to get it to 160. That's pretty much standard practice. I guess I was wondering if anyone had any idea what kind of difference spatchcocking might make to cook time, since I haven't done one before. Hence the subject line "1st time spatch".
__________________
Country Smoker CS680
Weber 22.5" OTG
2005 Weber Genesis Silver B
and only the fastest Hawkeye Yellow Thermapen
embo500 is offline   Reply With Quote


Unread 11-24-2009, 07:59 AM   #4
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

did a 19 pound bird spatchcocked last weekend ..at 325 it took about 3.5-4 hrs
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 11-24-2009, 08:19 AM   #5
embo500
On the road to being a farker
 
Join Date: 05-29-07
Location: Cedar Rapids, IA
Downloads: 0
Uploads: 0
Default

Awesome! That means I can sleep in on Thursday.
__________________
Country Smoker CS680
Weber 22.5" OTG
2005 Weber Genesis Silver B
and only the fastest Hawkeye Yellow Thermapen
embo500 is offline   Reply With Quote


Unread 11-24-2009, 08:28 AM   #6
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

If I do "beer can style" at between 325 and 350, I usually figure about 12-15 minutes per pound. If you open it up spatchcock style, I'd figure about 10-12. I think that about matches what BillM quoted.

Good luck and post PRON!
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Unread 11-24-2009, 08:57 AM   #7
BBQSamYesIam
Knows what a fatty is.
 
Join Date: 08-09-09
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

I spatchcocked a turkey last weekend practicing for the big day. I brined it for about 18 hours and then cooked at 270 for a total of THREE HOURS! The first 1.5 hours skin side down, the last 1.5 hours skin side up. That's it, three hours! The temps checked out at about 170 and my wife said it was teh best turket she had ever had!
BBQSamYesIam is offline   Reply With Quote


Unread 11-24-2009, 08:59 AM   #8
BBQSamYesIam
Knows what a fatty is.
 
Join Date: 08-09-09
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

Oh yea, and it was a 14lb bird. I also have a CS680, and that's what I cooked it on!

Do you have problems with wide temperature variances from end to end on your 680???
BBQSamYesIam is offline   Reply With Quote


Unread 11-24-2009, 06:28 PM   #9
embo500
On the road to being a farker
 
Join Date: 05-29-07
Location: Cedar Rapids, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQSamYesIam View Post
Do you have problems with wide temperature variances from end to end on your 680???
Yeah, kind of. The far right end (away from the fire box) gets pretty hot since all the air comes up there. It's fairly stable across the board, but there are definitely some areas that heat up more than others. Once you're used to it, it's not too bad to work around, but I would love it if it were just a little more solid.

Other than that I love my CS680! I gotta get me one of them digital controllers that Danson's sells.
__________________
Country Smoker CS680
Weber 22.5" OTG
2005 Weber Genesis Silver B
and only the fastest Hawkeye Yellow Thermapen
embo500 is offline   Reply With Quote


Unread 11-25-2009, 07:53 AM   #10
BBQSamYesIam
Knows what a fatty is.
 
Join Date: 08-09-09
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

I added the digital control board shortly after I bought the grill. I think I paid about $160 including shipping from Ruffs Barbeque Shoppe (http://www.outdoorcooker.com/). Really easy guy to deal with. It lists for $200.
BBQSamYesIam is offline   Reply With Quote


Reply

Tags
spatchcock turkey brined

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooking Class Lotta Bull "U" Competition Cooking Class!!!!-Mike Davis- 4-time American Royal Grand Champion, 6-time World Champion LoneStar Smoke Rangers Competition BBQ 3 12-18-2011 12:25 AM
"Back in the Saddle Again" - or "It's a Butt Time" SmokerTim Q-talk 3 05-31-2010 08:55 PM
It is May--must be "Turkey Time"!!! The_Kapn Q-talk 11 05-03-2010 10:57 PM
It's time for my "Stupid Question of the Week" TexasGuppie Q-talk 21 07-24-2006 01:32 PM
Question "Split" from the "Judges Tent" The_Kapn Competition BBQ 19 08-16-2004 09:57 PM

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 12:23 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