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.
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.
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