So, I wanted to experiment doing a turkey in the PBC. I love the flavor profile of the PBC but it leaves a distinctive flavor of which my family is a little skeptical. I got a fresh 12.5 lb turkey at Whole Foods, coated with olive oil and Tony Cacheres seasoning (I just grabbed whatever was available). Hung on the Turkey hanger with both rebar poles. Temp maxed at around 340 degrees and would hover around there, occasionally dropping to around 310. I used Kingsford Competition briquettes. Was done in about 2 and a half hours (pulled at 160 in the breast). As I pulled the turkey, I bumped the remaining rebar pole and it gushed juice into the charcoal basket. Let it rest for 45 minutes. Granted it was a high quality turkey but it was, hands down, the juiciest and moistest turkey we've ever had. Wife in particular really liked it and didn't think it was too smoky. I'm thinking of threading just one rebar pole through the turkey hangar and leaving two holes open to keep the temperature hotter and to be able to pull the turkey without spilling the juice. Thoughts from folks who've done it this way?
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That is the way I do chicken and turkey. PBC strikes again!
did two 8 lb chicken today.
Last edited by HawkerXP; November 10, 2019, 05:22 PM. -
That's almost exactly how I do it for turkey:- Spatchcock
- Overnight dry brine with a salt-containing rub
- Inject breast with melted butter, put on greased foil booties, and hook through armpits into ribs just before hanging in the PBC
- 15-10-10 lit Kingsford Professional
- Single rebar placed on the diagonal
- Smoke at 350°+ to 160° in the breast (by this time the legs are 180ish)
- Remove, rest (you and the bird), and enjoy.
KathrynLast edited by fzxdoc; November 10, 2019, 06:00 PM.Comment
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I will try this method this year, looks great! One question: what might be a good "salt containing rub" that would tend towards the sweeter / maple end of the spectrum? I'm glad to make one from ingredients or purchase. Kids don't like spicy, so have to keep that to a minimum.
Also, I've never injected when doing a turkey. How many injections in each breast seems to be OK enough?
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SoCalSmoke, I inject about an inch apart, so 3 injections or so per breast. To inject, I slide the needle in parallel to the top of the breast and gently pull back as I squirt the warm butter along that track. I don't have a recommendation for a sweet maple rub that is not spicy, since I don't use that flavor profile. Start a topic over on the Rubs channel and ask. I'm sure you'll get some great answers for a tasty kid-friendly rub.
Kathryn
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P.S. for chicken cooks I replace the PBC rebars with thinner (3/8 inch or so) stainless steel rods, either with one on the diagonal or both rods in for 2 or more chickens. I always split chickens in half for these cooks.
KathrynComment
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I always smoke my turkeys at 325-350, it shorten the time and keeps them nice and moist. .I do whole turkeys or breasts on my kettle with a Digi Q and Smokenator.
Great looking bird by the way
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mountainsmoker I am diggin' the Smokenator reference. I still use mine on an old Weber kettle at our cottage in the summer.
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Okay i have wanted to try spatchcock on a bird.But concern is your opening up a big piece of meat maybe losing moisture alittle or alot instead of keeping it whole.It looks awesome and im sure it was epic.But on the other hand you got some great smoke and nice color all the way around.Comment
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ReDDoG , if anything the bird is more moist with the spatchcock method, at least in my experience, because it can cook more uniformly. The breast and legs get to their respective perfect temps more easily without drying out the breast.
KathrynComment
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The only way I do it now - even tho I had to give up mounting my bird on a Coors.... LoL
ReDDoG so please do try it - look at the juices bubbling up where I checked the breast temps.Comment
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