Should I spatchcock or no on my PBC

[jitsntricks]

So I'm doing a whole bird on my PBC and a breast on my WSM this turkey day. At first I was going to hang the whole bird with the PBC turkey hanger and spatchcock the breast on the WSM BUT now I've seen quite a few people are fans of spatchcock and hang the bird on the PBC with 1 rebar. Does the spatchcock and hang on the PBC dry out the legs/thighs? I've seen posts about the foil booties on the bird prior to hanging which I think is a good idea. Just bummed if I do spatchcock the whole bird and hang then I won't have room to hang the breast as well.

I'm going to wet brine both over night, then another over night in the fridge to dry the skin. Then planning on using a mayo binder. I'm also planning on using mesquite lump so I can get the temps a bit higher and hickory chunks.

Anyway, your thoughts, opinions, tips are appreciated!

Keep the smoke rollin'!

[JeffJ]

Do you have the turkey hanger or are you just using hooks?

[jitsntricks]

I have both. I was just curious as to others' experiences and/or preferences when it comes to these methods. I think I'm leaning toward using the turkey hanger in the PBC and spatchcock the breast and run that on the WSM without a pan.

[FireMan]

I question the wet brine. Meathead is a strong proponent of dry brine and I am with him in a big way. Used to wet brine back in the olden days. Don't remember if I started dry brining before MH's suggestion or after he mentioned it, it has been that long ago. Again, to each his own, but if'n ya try it ya just may never turn back. I also inject with a little butter that is made with a little milk, eh, eh.
Oh, I spatchcock a gobbler on my drum BTW, fer what it's worth.

[Grillin Dad]

I've done both wet and dry brines, each with success. I finds a wet brine results in a moister turkey, but a dry brine gives a more flavorful turkey. Dry brine has the added benefit of being able to add additional spices. So it's really a personal preference.

And I've hung all my turkeys on my PBX with turkey hangers, with great success. But I've never spatchcocked and hung that way, so I can't compare. I vote do whatever is easier for you.

[Huskee]

As a counterpoint, I am still a fan of wet brine. Wasteful, yes. Hassle, yes. Better? Debatable for sure, but in this camper's experiences, YES, better. On a full bird though...eek, what a pain. A halved turkey, sure, wet brine.

[Murdy]

I dry brine beef and pork, wet brine turkey. Never tried it dry brined so I can't really compare, but have been happy with the results of the wet brine.

[Sid P]

All I know is we don’t need identical posts in two different areas. I think most of us use the "Recent Posts" option, so this is what we see:

[jitsntricks]

Yep, I did that just to get more views and possibly more input. My apologies, didn't mean to offend you

[Sid P]

No offense taken.

[Santamarina]

I don’t have a PBC but I’m 100% in the camp of dry brine and spatchcock!

[realdocBBQ]

jitsntricks if you're going to dry the skin, leave it in the fridge longer than overnight is my recommendation. I've gone up to 2 days on a turkey in the fridge, I think. Dry brining. Never wet brined a turkey, but I have with chikkins. I've had good results with both wet brining and dry brining, but never had great skin when wet brining. Fair, maybe, but not great. I'm thinking of wet brining a turkey and THEN leaving it out in the fridge to dry the skin for 2 days, maybe even 3. Hard to make up my mind... then cook at a high temp to dry the skin... or even spray it with cooking spray oil (or rub with mayo) and throw it in the 'microwave' area of my offset for the last 15-20 minutes and go nuclear to try to crisp up the skin.

There are so many damned options, I can't make up my mind.

And I only get to cook one turkey a year. Wife is turkeyed out after Thanksgiving and a couple of days of leftovers.

[jitsntricks]

Yeah I only get to cook a turkey 2 MAYBE 3 times a year

[shify]

Not sure why spatchcocking it would make the legs/thighs any drier than using the hanger. Both are hung legs down so there isn’t a difference if you cut the bird or not. And the choice of using one rebar or two is a separate decision from spatchcocking or not.

I wouldn’t say one is definitely better than the other, it really comes down to preference. I prefer to spatchcock or even just halve the turkey. It’s easier to manage, cooks a bit quicker and easier to carve.

If you spatchcock or halve the turkey, you should be able to get both halves and the breast in the PBC if you leave in both rebars. If you want a higher temp to maximize the crispy skin, you can either leave the lid a crack open (use a stick) or open the vent a bit more.

[jitsntricks]

I thought that most people hang the bird breast side down

[shify]

jitsntricks - Looking back at my pictures, using the PBC turkey hanger, the legs were indeed pointed up/breast down.

When I spatchcock or halve turkey, or chicken for that matter, I hook it through the breast near the wings, so the legs are pointed down. I've never cooked a halved bird breast down

[Huskee]

My humble and honest vote is halve it, wet brine it, and hang it as two halves in the PBC. Extra surface area for smoke and Maillard, quicker cook, and wet brining pork & poultry, to me, is still the best way to go despite the wastefulness and hassle. Wet brining will not lead by a landslide, but in any side by side tests I've done with pork & poultry, wet brining is better.

[jitsntricks]

Thanks! I may just do that! Will that dry out the legs a bit hanging?

[fzxdoc]

I've done several turkeys in the PBC with the legs down, oiled foil booties in place. By the time the breast meat hits 155-160°ish, the legs are at 180°ish, just where they need to be. I get the same result hanging split chickens, breast up.

I don't like the PBC turkey hanger because it hangs the breast down closer to the fire, shown on the PBC website. Not a fan of that setup since I've always had such great success the other way 'round.

I prefer to hang a spatchcocked turkey hooked through the rib bones at the armpit and out through the back of the bird.

Just FWIW.

Kathryn

[jecucolo]

fzxdoc thanks. I have been debating whether to try using the kettle with the FireBoard contraption or go with the tried and true Pbc.

[fzxdoc]

Honestly, jecucolo , you probably can't go wrong either way. I'd be tempted to try the Ring, just to see how it does, but I can see your point about not messing with what is tried and true.

As far as flavor goes, you'll like the turkey cooked on the PBC or on the Kettle. The differences in taste between the two are subtle, but for me it's noticeable.

Plus I've never had a dried-out breast on birds cooked on the PBC. I haven't used the Weber enough for turkey to say if the same is true.

K.

[jecucolo]

One of the reasons I’m tempted to do the kettle is to capture the juices and try Meathead gravy’s.
Thanks for your encouragement!

[JeffJ]

jitsntricks with the turkey hanger, the whole that you push the hanger rod through that rests on top of the rebars is big enough to slide a rebar through it. You can then put the rebar diagonal through the rebar holes which will allow more airflow so that it runs hotter. I recommend not spatchcocking the turkey for the PBC.

[jitsntricks]

Ah I see what you're saying. That's a good tip. Although, I'm going to be doing a whole bird and bone in breast on the PBC this year so I'm going to need both rebar in. I'll most likely open the bottom air intake a bit and maybe crack the lid toward the end of the cook.

[jecucolo]

I picked up 1/4” diameter rebar that I use for poultry. It adds a little more oxygen in the barrel.