Spatchcock Turkey in the #2

[BedouinBob]

I had an extra turkey from Thanksgiving so I decided to smoke it. Since it was about 20 pounds, I decided to spatchcock it so it would cook faster. I brined it in 2 gal of cold water with 1 C brown sugar, 1/2 C salt, 1/4 C garlic powder, 1/4 C thyme, 1/4 C Cajun seasoning over night. I dried the turkey, rubbed it with olive oil and added the rub. Into the smoker with 4 oz oak and a water pan. Smoked at 160 for 20 min, then 275 deg until IT of 163.

The results were fantastic. Great smoke flavor and very juicy! Pics below, too bad we don't have smellovision yet.

 

[swthorpe]

Looks great, Bob!  I am assuming the skin was somewhat crisp with the smoker set to 275?

 

[BedouinBob]

It was better but still not crisp. I am working up the gumption to go to 300 or 325.

 

[Barrel99]

Looks great. How long did it take Bob?

 

[BedouinBob]

About six hours.