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Spatch Turkey time

Doing my first, a 13 pounder. I know you cook to temp, but how long will this take? I plan a raised grid at 350-400 dome temp.
Born and raised in NOLA. Now live in East TN.
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Comments

  • nolaeggheadnolaegghead Posts: 12,881
    I seem to remember around 90 minutes.  Mickey's the spatchturk expert, maybe he'll chime in.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • One hour 45 minutes
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  • MickeyMickey Posts: 16,047

    Some where between nolaegghead and scaryangel :!!

    I cook direct at 400 raised. And I cook that size turkey.

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • alyndalynd Posts: 97
    Do you think it would work to cook the stuffing in the drip pan underneath the spatchcocked turkey?  
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  • nolaeggheadnolaegghead Posts: 12,881

    alynd said:
    Do you think it would work to cook the stuffing in the drip pan underneath the spatchcocked turkey?  
    You could wrap it in foil and throw it in the drip pan.  Just don't overcook it.  Smoke is not good in stuffing (at least in my opinion).  The oven is perhaps a better option.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • henapplehenapple Posts: 13,527
    10lb...indirect at 250...5 hrs?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • roscorosco Posts: 12
    I too am very interested in this, brine or no brine? inject or not?
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  • roscorosco Posts: 12
    also, what type of wood should I use if any?
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