Let's see pics! Here's a 12 pounder I spatchcocked, injected with Tony Chachere's butter marinade and sprinkled with Tony Chachere's seasoning. Kept the temp between 325 and 400. Took about 1:45. A winner for sure! Thank you PBC!
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 Griddle
Grill Grate for SnS
Grill 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 Package
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 (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
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
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Here’s my bird. Used a wet brine mix from Costco that I just used as a dry rub. Didn’t Spatchcock it, as the in laws are purists and would auto ignite if I did that
So you're telling me that all I have to do to get my in-laws to auto-ignite is serve them a spatchcocked bird? Why didn't you tell me that sooner! Where are my poultry shears???
gabulldog What did you do to keep the temp up? Keep the lid cracked? My barrel was hanging out around 275, lid closed, bars in, under a porch in some FL rain.
fzxdoc recommends leaving one bar out and then cracking the lid. I like to use the second bar to hang my probes from, tho. Let it preheat for about 10 mins, lid cracked, both bars in then put the bird in. I cracked the lid when it hit 320 and replaced it when it hit 400. Did that twice throughout the cook. Hung out at 365 after the second crack. Removed the bird at 165 in the breast.
Last edited by gabulldog; November 24, 2017, 06:46 AM.
Used about 50 briquettes (kbb) in the chimney to ensure a hot start and just a handful underneath since I wouldn't need the prolonged burn. About 4 oz hickory was all the wood I used. Hung the bird under the arm pits, breasts facing inward. I was in south GA, light drizzle and about 50 degrees.
Thanks for the info. I’ve read that before on all of her PBC tips and tricks and completely forgot about pulling a rod, and starting with more hot coals!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I only got one pic of the bird... was too busy carving and eating!
Cook Notes:
16 lb bird. ( Hung with the PBC Turkey Hanger)
(Not completely thawed. mostly. not completely. My wife is a very conservative at thawing.... should have defrosted another day, but it is what it is!)
Brined the bird overnight
2 gal. water
1C kosher salt
1T of Rosemary
1T of Sage
1T of Thyme
Rinsed thoroughly
Patted dry
Light coating of olive oil
Liberal coating of Moose’s Chicken Rub #2
Target Pit Temp of 280
Hung bird at 8:30 am (just lump charcoal. no additional wood)
Pit temp stayed up at around 280 until about 10:00 am. Then it dropped precipitously to 230! (despite cracking the lid a tiny fraction) I think there was too much moisture in the meat that was dripping down on the fire.
By 10:45 the pit temp slowly started to climb up but I let it stay at about 240 until 12:30 pm (dinner was targeted for 2:30 pm)
Breast meat temp at 10:45 was 135
At about 12:30 I cracked the lid using two PBC hooks to give a 1/2 inch crack and opened up the air intake to about 50%.
Temp rose to 320 where I kept it for the next 45 minutes to crisp up the skin.
I let the breast temp get to 172 before I took it off (found in previous years that it's still very tender and quite juicy at that temp and more of the consistency that my wife prefers)
Comments were "Best Turkey ever!" and my wife said "I've never had Turkey breast meat that was so tender and moist."
I would have liked to keep it on a touch longer for more crisp to the skin, but it was absolutely delicious anyway. The brine did great work on the bird and when that was combined with the rub and the light touch of smoke... wow was it good.
Carving released a bunch of juice that went right into the gravy.
Ours wasn't fully thawed this year either (my mistake), so it took a bit longer than usual to cook. But - the breast was nice and moist. I read in a few articles that it can be due to the bird not being fully thawed. And that makes sense since the breast is the thickest part.
That could be Ed. I was wondering about that myself. Not something I think I could replicate but I'll likely be smoking another turkey for Christmas. I'll make sure the bird is completely thawed then and see what the difference is.
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