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    New plan this year. Spatchcock. 24+ hour dry brine. 1st time on the egg.

    Posts: 134
    in Poultry
    Tossing out the old way. Going for something totally new this year. Even with this crazy Denver snow. 
    Spatchcocking it will be. Dry-brining with salt (a little baking powder) then dropping it in the fridge for a few nights.
    Slow-cook, indirect heat, legs pointed toward back. Going to pull it when the breast hits 150°F.
    Possibly a little cherry. Might toss in some peach or pecan. Undecided on that part.
    Thoughts?
    Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
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    • Posts: 2,885
      I did this last week and it turned out wonderful!!

      NW IA

      2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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    • Posts: 134
      Brisket_Fanatic said:
      I did this last week and it turned out wonderful!!
      Did you Spatchcock before the brine, or brine it whole then cut before it went on?
      Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
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    • Posts: 235
      I did it last year that way (just an overnight dry brine) with cherry, which imparted a very nice color.

      Kevin

      Beautiful Santa Ynez Valley, CA
      XL BGE, Woo2, AR


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    • Posts: 10,490
      It sounds like a good plan. A couple of thoughts:
      1) I don't really see an advantage to low and slow for a turkey, so I would cook at about 350ish. 
      2) This is personal preference, but I would go easy on the wood. Just a little bit of fruitwood is plenty. 

      Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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    • Posts: 2,885
      acolle said:
      show previous quotes
      Did you Spatchcock before the brine, or brine it whole then cut before it went on?
      Spatchcock then dry brine

      NW IA

      2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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    • Posts: 34,986
      As noted above, cherry for that rich mahogany color.  Prior to any adult supervisory beverages I use a hatchet to spatch the turkey.  Gets thru the rib cage with ease.  FWIW-
      Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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    • Posts: 121
      Get yourself some good hand pruners for spatching the Turkey or chicken. I have set just for that purpose. I wash them and oil them with mineral oil to prevent rust.
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    • Posts: 398
      What do you guys do for a dry brine?

      I'm a big fan of the spatchcock bird.  I think you'll love it and the tips above are exactly how I'm planning to do mine tomorrow.
      NC - LBGE
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    • Posts: 19,737
      Like large heavy knife for spatchcock. Also like palm full of cherry/pecan mic chips (dry) for smoke: not very much
      Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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