I have spatchcocked 1 turkey so far and you guys are right the thing was murder to flatten out once you cut the backbone out of it, I had to put all of my weight into it and still only got it to flatten a little bit. Thanks for the tip about cutting the breast to help with that. I plan on trying to smoke a turkey in the next few days on my new Lang smoker, I can't wait to see how it turns out. I tried my first slab of ribs on it 2 days ago and they turned out awesome.
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PBC Turkey 2, got it right this time.
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Charter Member
- Nov 2014
- 4
- Lake Arrowhead, CA, Playa de Estero and Bahia de los angeles, Baja, Mexico
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Ken Decroo
Baja Moto Quest! (http://bajamotoquest.com)
"To travel is better than to arrive!"
Great write up for Turkey Day. Many thanks! Has anyone tried PBC's new turkey hangers instead of hooks?
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Founding Member
- Jul 2014
- 232
- Massachusetts
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PBC
Weber Smokey Joe, no legs... kettle rusted at the attachment point
An expensive but cheap gas grill (too embarassed to admit brand)
Barely adequate probe type meat therm. (brookstone quality)
Maverick E-732
Guiness Draught (why drink coors lite at 110 calories? Guiness is 124!)
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I have a question. I'm having a tough time seeing how a spatchcocked turkey will fit in the pit barrel. I'm getting ready to do my first turkey on Thursday. Does anybody have any pictures of one on the grate. I'm just afraid to flatten it and find out it doesn't fit. Thank you for any help.
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I'm sorry not to have taken pics, but I spatchcocked and hung a 16 lb turkey in my pit barrel this past weekend. Breast side facing the center, with one rebar, it fit snug. Legs were several inches above the coals, about a cm between the side of the barrel and the legs. If you could use a rebar diagonally i'm sure there would be gobs of room. Cooked right at 2 hours to 160 in the breast, temps running on average around 350, starting and ending closer to 400. Turned out beautifully.
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Thank you for the replies. I spatchcocked my 13.5lb bird last night and got it salted. I'm hoping to use the grate but if not I'm not against hanging it. I do have an idea I'm going to try to do soon. I did the math and if I use two 3/8 diameter rods it works out to be the the same as running just one of the 1/2 bars. Also if you use 7/16 bars it works out to be the same as running one 1/2 bar and having one hole blocked off. The reason behind this is because I hate losing the capacity when having to run with out a bar in.
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In case if anybody was wondering here is the results. 2.5 hrs cook time, I cooked it on the grate, dry brined for 48hrs., and my barrel temp stay a steady 345-355 for the whole cook. I was running with one bar and had to keep the lid cracked the whole cook. I contribute having to leave the lid cracked to I was using an older bag of charcoal and it was 50 degs out with 30 mph steady winds with gusts over 50 mph. Looking back now I should have just removed the other rebar. I did get a lot of ash on the bird from having the lid cracked and the wind. I just wiped the bird down before I started carving it up. The juiciest turkey I have ever had. The wife enjoyed it, she said next one to use a little less rub. I used the Simon & Garfunkel paste and applied it under the skin.3 Photos
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Nice looking turkey, KARB2014 . I usually run the PBC with one rebar pulled when I do chickens or turkeys, if I'm only doing 2 chickens or 1 turkey. That way I hardly have to crack the lid to keep the temp up.
Last Thanksgiving I made a roast turkey in the oven and another turkey on the PBC, rubbed down on the skin and under the skin with All Purpose rub. That PBC turkey was the hit of the day. You may want to try your next turkey with the All Purpose rub just to compare. We prefer the AP rub to the Simon&Garfunkel.
Kathryn
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The way I do turkeys, KARB2014, the AP rub is the dry brine, because it has so much salt in it. Here's my turkey prep method, stepwise:
1. Start with a fresh turkey or one that is completely thawed. 24-36 hours before, oil and rub the meat (breast, thighs, legs and the accessible portion of the back) under the skin with vegetable oil and PBC All Purpose rub. Don't use olive oil because it congeals at refrigerator temps. Use about 2 Tablespoons of AP Rub and just enough oil to make it work. Put the oil on first then sprinkle the rub on, then rub it all in.
2. Lightly sprinkle the skin with the PBC AP rub mixed with (aluminum free) baking powder. Use 1 Tablespoon PB AP rub combined with ½ Tablespoon Aluminum-free baking powder . Don't oil on the skin at this time, since you want it to dry. Let the turkey sit, uncovered, in the refrigerator for 24-36 hours to let the skin dry out.
3. Just before loading onto the PBC, inject the breasts, legs, and thighs with melted butter.
Note: the bird is very cold and the butter gets hard and will not come out of the injector unless it is relatively warm going in. So the butter has to be warmer than room temp but not hot to the touch in order to keep the injector from clogging.
4. Rub the skin with oil, and sprinkle on a little more PBC AP rub (or just some sweet paprika if you've already used a lot of rub and think there's enough salt). Hook Mr. Turkey under the armpits into the back, and hang him in the PBC.
HTH,
Kathryn
P.S. My last 14 lb spatchcocked turkey, hung from one rebar, was done in 1.5 hours with an ave PBC temp of 330 degF. I put little foil booties on him to keep his tootsies from burning. Also I added 4 oz of applewood to the cold coals and then poured the hot ones over them in the PBC lighting process.Last edited by fzxdoc; November 13, 2015, 03:10 PM.
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