I have cooked numerous spatchcocked turkeys and turkeys on a PBC turkey hanger on my PBC, but all have been less than 15 pounds. I did not do the shopping this year and I now have a 20 pound bird to cook. I am wondering whether a spatchcocked 20 pounder will fit, or should I cook whole on a hanger, or maybe I should cut in half and hang the halves separately. I prefer spatchcocking cook times and skin results but am looking for a voice or two of experience.
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Twenty Pound Spatchcocked Turkey in the PBC . . . . doable?
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You can do the 20 pounder with one rebar out, and the other set on the diagonal. I would think there would be plenty of room then. Just spatchcock it, hook it and hang it. Be sure to put little foil booties (sprayed on the inside with oil) on Mr. Turkey's ankles.
That said, I've never done a 20 lb bird in the PBC, but plenty of folks have, and report success, according to my PBC Cook Times sticky and other reports here on The Pit.
It should be a tasty cook, especially since you already have great PBC turkey skilz. Have fun with it.
KathrynLast edited by fzxdoc; November 9, 2019, 08:53 AM.
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
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> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Originally posted by RustyHaines View PostThanks for the input. Much appreciated. We'll give spatchcocking a try (covered ankles and all) and plan on 4.5 hours with a PBC temp 300 or better.Last edited by MBMorgan; November 9, 2019, 05:29 PM.
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While I know this is late for Thanksgiving, Xmas is coming up so I plan to do another. I did a 20 pounder this past Thanksgiving on my Pit Barrel. Spatchcocked it and hung it diagonal by the pits, just as Kathryn stated above. Some oil and all-purpose rub and apple chips. Heated the barrel way up before putting it on, then cooked it for 2.5 hours to 165. Cook temp was between 350 and 370 for entire cook. The skin was very nicely done as well when cooked at that temp. I have found this method to be best for cooking the whole bird to the same temp at the same time. They have always turned out great (certainly more the barrel than me), but this last one was soooo good! Whole family was loving it. Unfortunately, I always forget to take a pic before I cut into it. Hopefully I will remember on Xmas!
The 20 pounder fit in the barrel easily diagonally, and the missing rod helped keep the barrel temp up. Only issue was I expected the cook to take longer, so I had to rush the rest of the food at the end. But letting the bird sit lightly tented for 30 minutes didn't hurt at all.Last edited by JPMcGrath; December 22, 2019, 10:54 AM.
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