Poll: Whole, spatchcocked, split or parted out on T-Day?

[Beefchop]

Give the people what they want.

[jfmorris]

Yes,it’s a great way to get a well cooked bird in less time to boot. Once you do it that way you won’t go back.

[Old Glory]

Whole

[BBQDisaster]

Trying a spatched this year. First time but it looks like a great way to have a well cooked bird.

[fracmeister]

Just spathcocked two 16 pound birds, salted and seasoned, injected with butter and into the fridge. Not eating till 5 tomorrow so I am putting them in at 2. Hopefully they aren't done WAY too early. Yoder at 225 for 30 minutes for smoke and 350 after that is the plan

[Bobmcgahan]

Whole using @fzxdoc's lighting method and otherwise just as the PBC website suggests. In the test run a couple of weeks ago, it came out great.

[jfmorris]

Well, all I can say is that breaking down two big birds before cooking is a LOT of work! Here’s halfway done, right now it’s all dry brining with some rub on it in addition to kosher salt, on 3 pans in one of the garage fridges. Also good thing I checked the cookers today versus morning, as the offset had a nice mild growth due to forgetting to clean and burn off after a cook back in the summer... it’s been washed and is burning off right now.

I opted not to debone the breast, as I had some concern about drying them out during the cook. I did debone the thighs and tie into a tube, leaving it attached to the leg for the cook.

[jecucolo]

What type of seasoning are you going to use?

[Sudz]

Spatched the last couple of years. Like the results.

[ssandy_561]

With the Turkey being cut in half and lying down I can fit my Green Bean Casserole, Squash, Stuffing and Rolls on the other shelf. I Sous Vide my mash potatoes so I do not need oven space for them once they are cooked.

[jfmorris]

I’m parting out the turkeys this morning and will dry brine until tomorrow morning. I may try my hand at gravy tonight as well with the trimmings.

[jfmorris]

Since I have two 19 pounders, even split or parted out, and using the hover grill, I just don’t think the kettle+SnS will handle it, so using my offset, as it has handled up to two 25 pounders with ease in the past. My son in law wants to make smoked Mac-n-cheese and we may fire the kettle up for that.

[jfmorris]

Smoking became a thing for us so that the oven is free for all the wife’s side dishes. Maybe we need a 3rd oven...

[jfmorris]

Looking good! Hoping for that in the morning!

[jfmorris]

I’ve got two 19 pounders, figured what the horde doesn’t eat will leave me leftovers for sammies... it’s usually a crowd of 30ish so leftovers may or may not be a thing.