Cook time for spatchcock bird on Friday

[Randy-Phx]

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

[fkrall]

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!

[BC Buck]

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

[mountainsmoker]

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

[Bighorn Dave]

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.

[PaulstheRibList]

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.

[lonnie mac]

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!

[jfmorris]

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.

[fracmeister]

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.

[BC Buck]

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?