For those of you who have cooked a turkey on the PBC, which style do you prefer for the best taste profile and ease of cooking? I'm going to use my PBC on Thanksgiving and am curious from those with experience.
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Spatchcock and hang is how I did it with my PBC, and now with my OKJ Bronco Pro. Not only does it cook more evenly, but it's easy to hang multiple birds in there that way if necessary. -
Hung. Unmolested. Using the poultry hanger and one rebar removed.
Smoked Thanksgiving Turkey Recipe | Pit Barrel® Cooker Co. (pitbarrelcooker.com)Last edited by HawkerXP; November 15, 2023, 10:47 AM.Comment
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I leave mine as is and just hang like a chicken.Comment
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Spatchcocked on the Bronco, I prefer the grill over the hangers.Comment
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Spatchcock & hang it high, yessir!Comment
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I hang the split halves like my chickens. I’ve honestly never tried spatchcock layed on the grate in the PBC, so I can’t offer feedback. My birds (chxn or turkey) always turn out great just hanging them.Last edited by au4stree; November 15, 2023, 06:10 PM.Comment
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I have done chickens on the Bronco every way imaginable but have only spatchcocked a turkey once. It turned out great.
That being said, the best and moistest bird I have ever cooked in that barrel was a pair of chickens that were trussed and hung. Once cooked, they were wrapped in foil and sat in a cooler for 1.5 hours while I traveled to my sister's house. It may have been the rest period, but every time I cook a bird trussed, it turns out juicy. However, it does add time to the cook.
Last edited by DTro; November 16, 2023, 11:02 AM.Comment
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Provided you have a turkey hanger I didn’t find much difference between whole and halved on the PBC (vs the oven which I only cook spatchcock). Always hang, never on the grate.
If I did it again, I’d probably halve the turkey vs just spatchcocking it just to make it easier to work withComment
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I use the hanger whole and I haven't been disappointed.Comment
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I have done quite a few turkeys of various sizes on my 22" grate on the kettle. I cannot imagine trying to do much of a bird on the 18" grate of a PBC - I would hang it, either whole or spatchcocked, if using the PBC. You have a lot more room for the bird to stretch out vertically...Comment
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I don’t own a PBC, but I’ll never cook a Turkey again unless it’s spatchcocked!Comment
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The best turkey I've made IMO was spatchcocked and hung in the PBC. Since I no longer have a PBC, this year I will spatchcock and cook on the MAK pellet grill. Wish me luck.Comment
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I vote Spatchcock, for that even cooking, and on the Traeger. Smoke first, then finish at 155-160 internal. time to give it a rest.Comment
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Definitely spatchcock, dry brine overnight with a salty flavorful rub, inject with warm butter, and hang with hooks through the rib cage just under the armpits. One rebar, placed diagonally. Little foil booties on what's left of the "feet". You're good to go for one delicious bird.
If you can fit in a sausage hanger, do it, poking the lowermost sausage for added fat drips on the fire and more flavor. Plus sausage smoked in the PBC is soooo good! Let it ride to 180°ish, which should take about 30-40 minutes in a 350°ambient PBC.
KathrynLast edited by fzxdoc; November 16, 2023, 12:22 PM.Comment
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I would like to try this and am wondering about timing (don't want the bird ready 2 hours early or two hours late). In the PBC section there is an entry for spatchcocked turkey for:
" o 20 lbs, spatchcocked and hung on one rebar placed diagonally (other rebar removed for the entire cook). Average PBC temp 300-325°F for the entire cook. 4.5 hours to reach 160°F breast temperature.
Is this accurate for the method you describe? Looks like it should be. Thanks. -
MarkN , to answer your question, see Post # 21 in this topic. I had too much to say to shoehorn the answer in a comment slot.
Kathryn
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