Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: iCARRY on November 08, 2014, 08:44:59 AM
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I will be traveling to my brothers house this thanksgiving but he wants me to cook a turkey on the kettle. I won't have the time to smoke one low and slow so I figured I would spatchcock one. Going to brine it the day before. Throw some rub and butter under the skin and on top. Start with a 3/4 full chimney of KBB. Pecan for smoke. Guessing about 2 hours. Sound good? Any changes from experience?
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Forgot, should be about 12 lbs fresh bird.
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I cooked a 22 lb bird today in a kettle and it took a full chimney plus a little to replenish. It was 40 degrees here in Chicago so I know the outside temp played an issue.
I put the charcoal in a u shape with an empty pan to old the charcoal to the sides and placed the turkey in another pan on grill grate.
Added some chips when I started and some more when I flipped the bird over. I started breast side down to begin with and flipped it when the the breast was around 120 degrees.
The bird took a little over four hours and the grill was held as close to 350 as I could keep it.
I think a 12 lb bird would take around 2 hours but maybe a bit more.