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Cook time for spatchcock bird on Friday

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  • BC Buck
    Former Member
    • Apr 2018
    • 51
    • St Louis Missouri

    Cook time for spatchcock bird on Friday

    Figured buy Friday you all will be practiced up to help me. Game plan-
    1) Spatchcock 10# bird.
    2) Inject with seasoned butter. Rub skin dry and season.
    3) Put on smoker using hickory and cherry at 200 degrees for about 1 hour.
    4) Kick temp to 325 to finish bird. White 165 and dark 180.
    My question is what do you think total cook time should be about?
  • fracmeister
    Founding Member
    • Jul 2014
    • 1220
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    #2
    Don't ask me. I am always way off.

    I just use the thermometer and that is that.

    That said, I'd plan on 2 hours but expect it sooner.

    Comment

    • jfmorris
      Club Member
      • Nov 2017
      • 2949
      • Huntsville, Alabama
      • Jim Morris

        Cookers
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      #3
      I would say 2 at 325, but since you are starting at 200, then ramping to 325, likely between 2 and 3. Monitor the temperature of the breast, and pull at 160 - carry over will take it to 165.

      Comment

      • lonnie mac
        Club Member
        • Jul 2016
        • 1340
        • Bacliff, TX
        • Motovlogging for the freedom of old Hippies...

          https://www.youtube.com/c/LonnieMac

          Home of Brutus Ten!

          http://www.alenuts.com/Alenuts/Alenuts.html

          Pits:

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          Meater

        #4
        With an hour at 200, you are probably looking at around 3.5 to 4.0 hours. Heres mine from last year, doing the same thing tomorrow. Here is my old Fireboard session linky poo...

        https://share.fireboard.io/2B91DA

        And a pic to lick your chops.

        Hope this helps!

        Click image for larger version

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        Last edited by lonnie mac; November 28, 2019, 09:35 PM.

        Comment

        • PaulstheRibList
          Founding Member
          • Jul 2014
          • 1582
          • Lake Charles, LA
          • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
            1.) A pair of Weber Smokey Mountain 22.5's
            2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
            3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
            4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
            5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
            6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
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            10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
            11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
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            12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

            Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

            I'm loving using BBQ to make friends and build connections.
            I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

          #5
          10# is a smaller bird, so I'd say at 3 hours total you will be close, maybe even sooner at the 325 finishing cooker temp.

          Comment

          • Bighorn Dave
            Club Member
            • Aug 2018
            • 240
            • Nampa, Idaho

            #6
            It's always interesting to see the different techniques taken for poultry. I had a fresh 14 lb. bird, spatchcocked, brined for 30 hours, air dried in fridge for 24 hours, injected with melted Kerrygold butter and a few spices, put on the grill at 275* (MAK 2 Star) and at about the 4 hour mark it was on the carving board and as moist of a bird as I've been able to get thus far. Even one of our guests is a professional chef specializing in Russian cuisine wanted to take a care package home. All in all I felt great about the results and ended up with a better product than I deserved or even had hoped for.

            Comment

            • mountainsmoker
              Banned Former Member
              • Jun 2019
              • 1851
              • Bryson City, NC

              #7
              I never go by time. Take the breast to 155 and thighs to 165. Carry over cooking will take it 5-10 higher.. Cover them with foil and heavy towels

              Comment

              • BC Buck
                Former Member
                • Apr 2018
                • 51
                • St Louis Missouri

                #8
                Ended up one hour at 220 then 1.5 hours at 350 for 10 lb bird.

                Comment


                • fkrall
                  fkrall commented
                  Editing a comment
                  Interesting. We did a whole 12.5# unstuffed bird @ 325 straight from the fridge into the oven (my wife's idea) in 2 hrs 15 minutes to 160. Comparing weight and time with your experience and others' on this thread confirms Meathead's reminder that turkeys are notoriously unpredictable in the wild and on the fire!
              • Randy-Phx
                Club Member
                • Apr 2018
                • 537
                • Phoenix, AZ

                #9
                Here’s what I use. They have a chart showing times using different cooking methods.

                https://www.campchef.com/blog/your-g...mes-for-turkey
                Last edited by Randy-Phx; November 30, 2019, 01:57 PM.

                Comment

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