Do you Spatchcock?

[Treehawk]

I have looked at many wings in my day ...

 

[Old_School]

I usually Spatchcock when cooking chicken on my Bubba Keg (think metal version of BGE). But never have tried it on turkey. I also never brine, as I always get a tender, juicy bird no matter whether grilling or smoking. But should work great!

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[ADAduckhuntr]

Stock photos.
I'll take real ones later.

Secret brine recipe attached.

 

[NorthGA_Recon]

I thought the whole point of doing that was to reduce the cook time? Seems like putting it on at midnight is a bit early.

 

[fast306stang]

I thought the whole point of doing that was to reduce the cook time? Seems like putting it on at midnight is a bit early.

Part of it is to get the meat on the same level plane so that it all cooks evenly also

 

[ADAduckhuntr]

10-13 min.per lb.
I'm guessing 6-8 hr. cook.

Electric smoker not a kamado.
Factoring in sub 40 temps on a 225 metal walled pit.

 

[ADAduckhuntr]

Out of the brine, injected, and ready for the smoker.

 

[ADAduckhuntr]

30 degrees to go....

 

[Old_School]

It looks beautiful...I'll bet it's good!

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[ADAduckhuntr]

I'm in the stall.
Mid need the grill to finish.