Spatchcock Vs Whole Smoked Turkey Is There A Difference On A Pellet Grill?

[@SDSBBQs]

Yea Buddy! Only suggestion is to hold off on the butter until after 2.5/3 hours in. Looked Great dude.

[@DeadBrokeBBQ]

Heck ya Dash!!! I have to admit I typically do 1 turkey and I planned on around 4 hours so the next time I will certainly butter them up after 2 hours for sure!! These still turned out pretty dang good but they looked incredible when I had to cover them up with foil!! Next time I will have them spot on!!!! hahaha Like always brother, thanks for watching!!!

[@judgewepbbq]

That smoke and coloring looks like a real game-changer! Gotta get me some brine buckets...

[@DeadBrokeBBQ]

Heck ya Jeff I have 4 of them!! hahaha it makes brining things so much easier than a bag in a 5 gallon pail!! I got 3 different sizes but 2 of the bigger ones for doing turkeys!! Like always brother, thanks for watching!!!

[@RedeemedRogueMolecules]

Love the video. I did a spatchcock last year but cooked at 225 and the family absolutely raved. Ready to make a couple more here soon. I never knew Turkey could taste that good.

[@DeadBrokeBBQ]

Heck ya!!!! My favorite way to make turkey is actually the breasts only!! Salt and black pepper and once it gets a little color I finish it off in pan of melted butter!!! Epic!!! Thanks for watching!!!!

[@mervmellinger5433]

One each way sounds like a great option

[@DeadBrokeBBQ]

Heck ya Merv!!! First time I ever cooked both on the same pit and yes as long as you inject the breasts both ways are great!! Thanks for watching!!!

[@deplorableredneck4.02]

Het thanks again..my neighbor asked me to smoke a Turkey for him..i used to do slow ..i saw your video of 300° wow what a big difference it made..best Turkey so far..thanks again

[@DeadBrokeBBQ]

Heck ya brother!!!! I run mine at different temps, 275°-325° just depends on how much smoke the pellet grill produces!! The LSG smokes!!! hahaha Thanks for watching again, brother!!

[@Jimmer-Space88]

Everything about this cook is perfect. The only thing I would advise is don’t add the butter so early, wait until 2 1/2 hours. Great video.

[@DeadBrokeBBQ]

Thanks for watching and commenting, Jimmer!

[@-a-strikelures1212]

Doing mine on a traditional smoker grill. Og Drop side grill with big pieces of mesquite

[@DeadBrokeBBQ]

Awesome!!! Thanks for watching!!

[@-a-strikelures1212]

@@DeadBrokeBBQ sure thing. Thanks for making the video

[@sooneroutdoors8213]

I’ll be smoking my first turkey for this thanksgiving. Thanks for the advice

[@DeadBrokeBBQ]

Heck ya and just inject those breasts with some unsalted butter!!! Both ways end up with great results!! How are you planning on cooking yours? Thanks for watching!!

[@AndersonsSmokeShow]

Great video dude! Production quality was top notch!

[@DeadBrokeBBQ]

Thank Drew!!! I guess I am finally getting better at this filming crap!!!! haha I appreciate you dropping in and checking it out brother!!!

[@ScottysBackYardBBQ]

little dark jeff lol looks great. love my jennie O birds

[@DeadBrokeBBQ]

YA a touch Scotty!!! But hey the new LSG pellet grill really smokes so I got to adjust my cooking style a little bit!!! Like always brother, thanks for watching!!!

[@mrkjreid1]

Love the video. Thank you. Very good information. I have been looking at all the Lonestar Grills. They peak my interest. The pellet grill was out yet when I started looking at them. I own the PitBoss PB820 and the PB1150. I see you have the PB1600. I Love pitboss grills. Thank again for your videos.

[@DeadBrokeBBQ]

Heck ya Kenny!! The LSG is a lifetime pit and it runs like a champ!! Wait until you see the mod that I had to do in my studio so I can actually use this pit in the winter months indoors!!! hahahaha With my Pit Boss's or other pellet grills I can just crack the side door open and the smoke never really builds up but with this LSG I have the garage door all the way open and the side door!!! hahahaha this pit really never stops smoking even at running above 300 degrees!!! Very impressed with the flavor also!! Thanks for watching and I still love my Pit Boss pits!! I got a new one that I will be using real soon!!

[@LetsgetNuszBBQ]

Great looking turkeys! That’s the kind of skin I love great job buddy!!!

[@DeadBrokeBBQ]

Thanks Jake!!! Ya talk about crispy and great flavor!!! I was very pleased how they both turned out!! Like always bro thanks for watching and being a member to the Nation!!

[@shawngillogly6873]

Both of those birds look amazing. Never would've guessed the whole Turkey would be the juicier one. And I'm really impressed by the LSG pellet grill.

[@DeadBrokeBBQ]

Ya I was a little surprised also!! But on this one the whole turkey had more moisture. Still both were great and I didn't inject so it would be completely fair! Ya Shawn this LSG is a beast!! Very happy how it runs for sure! Thanks for watching!!

[@troyv8302]

Looked good Ricer. Not really a smoked Turkey guy but might have to try again with that brine.

[@DeadBrokeBBQ]

It is pretty dang good Troy! I am using it again because it is so dang simple and a great taste!! What way you going to do it? On the SnS spatchcock all the way iMO!!!

[@PSSeasoning]

This brine made us turkey people!

[@troyv8302]

@@DeadBrokeBBQ might try a whole bird on the SmokeFire. But will have to try spatchcocking one on the kettle on your recommendation.

[@DeadBrokeBBQ]

Do it!!!!!! Yes I love the flavor you get from a spatchcock Turkey over charcoal!! One of these days I will do a video on the Sns!!

[@thegalleryBBQ]

Awesome Job Brandon. lol I loved the darker color on the classic bird. Its just about Tom Turkey time for me also! Cheers brother!

[@DeadBrokeBBQ]

Heck ya Tommy!!! I was very happy how even the color turned out on the whole turkey also!! Can't wait to see what you do soon on your gobble gobble!!!

[@chuckarock2001]

Thanks again. Regards from Australia 🤓🇦🇺🇺🇸

[@DeadBrokeBBQ]

Heck ya my brother from down under!! I appreciate you watching Roy!!!

[@BabyBackManiac]

Great topic...and even though I don't love turkey, now I'm craving it. Excellent video, Jeff.

[@DeadBrokeBBQ]

Thanks Justin!! Ya I like turkey breasts but if there is stuffing and gravy I can always eat a little smoked turkey!!! ha ha Thanks for watching brother!!! Gobble Gobble!!

[@papah7398]

I may have to try that brine for my next turkey. Great vid as usual....many thanks.

[@DeadBrokeBBQ]

Heck ya Papa!! I will say that it is so much easier than making my brine from scratch! I really like the flavor also so this will be used again in the near future!! Thanks for watching bro and I appreciate you being a Nation member!!!

[@SmokinJoesPitBBQ]

Good looking birds Jeff! Pro Tip: Turn your racks upside down so you can move them around on your grates. 🤘I had a fly in the house in my last video and Brandon was pissing me off!

[@DeadBrokeBBQ]

Heck ya brother, GRATE tip!!!!! Ya those Brandon's are such a pain in the rear lately!!! LOL's!!!

[@SmokinJoesPitBBQ]

@@countryfirstusa9072 never heard of him. This channel (DBBBQ) is the best bbq channel ever!🤘

[@rustylamb3421]

Look like that lone Star grillz did an awesome job cooking up those Brandon's oh wait I mean turkeys but what's the difference anyways. Another great cook lol

[@DeadBrokeBBQ]

Hahahaha thanks Rusty!! Ya for the first poultry cook I was pretty impressed!! Now I just got to get some chicken through it soon because the way it is going my guess we will all be eating more yardbird!!! Like always brother, thanks for watching!!

[@meredithmcdaniel2640]

I think I am going to try it this week. Thanks for the video and idea.

[@DeadBrokeBBQ]

Heck ya Meredith!! This was a fun comparison and I got dang good results!! Just need to inject the breasts but I wanted it to be fair so I didn't inject for the video just incase one got more unsalted butter than the other!!!

[@DeadBrokeBBQ]

Thanks for watching!!!

[@PicklesBBQandCooking]

Heck yeah, both those birds looked really good! I like doing the whole turkey just for presentation, but love the color on both and that butter crisped skin! Awesome job brother!

[@DeadBrokeBBQ]

heck ya Charley!! I agree the whole always looks great on the table but I have done a few on the kettle just for that charcoal flavor!! I was very happy how both of these turned out but I am leaning towards the whole for Thanksgiving!! Thanks for watching brother!!!

[@Mankitchenrecipes]

Nice comparison Ricer! They both looked amazing! I've got my flight booked for Thanksgiving, let baby Huey know I'm coming!👍🍻👊🦃

[@DeadBrokeBBQ]

Thanks Kevin!! Hahahaha Huey is feeling lonely but he is starting in a couple videos real soon!! Thanks for watching brother!!

[@mikebowerstv]

Both birds looked fantastic! I’m beyond shocked the whole tasted better though. Great video!

[@DeadBrokeBBQ]

YA Mike I love spatchcocked on a kettle for sure!! The whole won mainly because there was more moisture in the breast but for flavor they both were the same. I didn't inject because I really wanted it to be as fair as possible and not end up using more injection in one. I would normally always inject the breasts on a turkey!! I really thought the spatchcock would have won too but on this day the Whole Turkey took the prize!! Thanks for watching bro and I am excited to see what you and Justin did this past weekend!!

[@rpe7418]

Says it would cook an hour faster though. That's a huge difference

[@DeadBrokeBBQ]

@@rpe7418 ya a spatchcock by itself in a pellet grill finishes an hour quicker typically. Depends on the weight of the bird but I typically only smoke 15-18 turkeys. Thanks for watching!

[@saabgripen330]

Man I saw your awesome review on the LSG pellet grill , and I just ordered one . I can't wait to receive my grill , love smoking all the meats . Thank You much.

[@DeadBrokeBBQ]

You are going to love that LSG!!!! Still my favorite pellet grill of all time!!! Now the long wait is killer but well worth it!! Thanks for watching!

[@blueenglishstaffybreeder6956]

Ok love your vids, give this a try, I only spatchcock my turkey, but what I do is I make up a garlic and herb butter with lemon zest, apply it under the skin, cook to 160 deg, I don’t baste the skin at all only my fav rub, put it in my Oklahoma rider for however long it needs at 300deg, I swear I had never been a breast man til I used this method, and the skin is omg crispy, if I feel the need when the turkey is say 145deg and the skin isn’t as crispy as I’d like, I crank her up to 360 til it reaches 160 internal, it never fails, then I make my cranberry gravy which tops it all off, thanks for your vids brother big fan here

[@DeadBrokeBBQ]

I have done a lot of spatchcocks on the kettle and like them. For this cook I just wanted it fair and not have any extra variables like of this bird got more butter than this one. So all I did was brine and season. On spatchcocks I have done similar things also. Thanks for watching and leaving this advice in the comments!!!

[@228Brendon]

Dewalt oscillating multi tool is the easiest and SAFEST way to cut out the spine. Cuts through like butter, with no chance of slipperiness and hurting yourself.

[@UCFIE]

Looking great

[@DeadBrokeBBQ]

Thanks Robby!! Certainly a fun test! Wondering what other people typically do?

[@UCFIE]

@@DeadBrokeBBQ never done a spatchcock turkey but do prefer spatchcock chicken over reg smoked. I dont think i would do it for Thanksgiving because of presentation.

[@DeadBrokeBBQ]

Agree Robby! The whole Turkey on the table just looks better but for big families that need to do a couple, spatchcock all the way!!

[@bobbicatton]

Great comparison! Both look outstanding👍

[@DeadBrokeBBQ]

Thanks Bobbi!! I agree they both worked out great!!! Like always I appreciate you watching and being a Nation member!!! Have a great week!!

[@randomstuff9748]

A trick to keep it from getting too dark. Take some cheese cloth and soak in butter and place over the turkey for the first 1/2 to 3/4 of the cook time. Then remove it to brown it up towards the end.

[@DeadBrokeBBQ]

Great tip!!!!!! I will try that sometime when I a Turkey on this smoker again! I never have that issue on other pellet grills but this thing SMOKES! Happy Thanksgiving!

[@joshuaimoe]

Love the name of your channel then you threw in a nonchalant "let's go brandon" so that made me an instant subscriber! Now I'm going to go binge watch your channel!

[@DeadBrokeBBQ]

Hahahahah Thanks for watching Joshua!!! Have a Happy Thanksgiving brother! Glad you enjoyed the video!!

[@guccisauce57]

Welp KZbin with the win I was debating on spatchcock or whole and this helped a lot and I will inject gonna do a Cajun turkey this year

[@DeadBrokeBBQ]

Heck ya Gucci Sauce, love that name!!! hahaha Cajun injected is the bomb brother!!! Thanks for watching and have a Happy Thanksgiving!!

[@guccisauce57]

@@DeadBrokeBBQ thx my friend gave me the name and happy thanksgiving to you to keep up the great content 🤙🏻

[@smokingtarheel3003]

Awesome comparison video!

[@DeadBrokeBBQ]

Thanks brother!! This one was one I have wanted to do for a long time! You got a preference?

[@smokingtarheel3003]

@@DeadBrokeBBQ Well I usually spatchcock my turkeys but I'm not so sure now, LOL. The color on those birds were epic.

[@lawrencemcbee5779]

For those of us that also own the new LoneStar pellet grill, please consider doing a video on the FireBoard controller. How you use it, basic operation instructions.

[@DeadBrokeBBQ]

I plan to show a little of that in the next cook video I do. I have it setup now and it was so simple to do!! You just have to download the app and setup an account. Then enter your wifi password and bam you're done! Thanks for the suggestion!

[@waltzb7548]

Great video! I did a Turkey in November and it was whole and came out super moist and juicy. Might want to try spatchcock after seeing this. Keep up the great work!

[@DeadBrokeBBQ]

Thank you Walt and ya everyone should try doing a spatchcock!! Thanks for watching!!

[@earlshauger4335]

I’ve been wanting to test this theory myself…Great job Jeff! Thanks!

[@DeadBrokeBBQ]

Thanks for watching Earl and glad you enjoyed the video!!

[@victorbenner539]

Looked great Ricer. So a couple things to consider. First kick that heat up to 350°f, they will cook quickly so that means less dark coloring,more golden ( and save you about one hour). Next up when butterflying ( another term for splitting open a bird) I always place the bird skin side down to keep the rendered fats and juices with the bird. Then flip bird say 2/3 of the way through. The excess fats run out from under the skin and allow the skin to crisp up. But myself with over 30 years of smoking turkeys ( add twenty more years from learning from my grandfather) I just smoke them whole. I always brine and always inject a butter and white wine sauce. Anyway again, looked great.😃👍🦃🦃🍻

[@DeadBrokeBBQ]

YA first time doing poultry on the LSG. Next time I will crank it up a bit and hold off a bit on adding the butter to the skin. I have seen people flip the birds but I never tried it because most of them split the skin on the turkey so I stayed away from the style but hey maybe another comparison??? ha ha Thanks for watching Victor and hope you have a great week brother!

[@victorbenner539]

@@DeadBrokeBBQ here's been my experience on cut open pieces of poultry. If you cook skin side down first the skin stays nice and soft because of the fats and juices. Then when you flip, normally about 2/3rds done,flip. The excess fats and juices now spill out and the skin gets crispy . I have never had a skin Crack open at that point. This was a good comparison test. I'd like to see a side by side test with a turkey on a good offset and LSG'S pellet smoker. The amount of smoke coming out of it is amazing. I believe it's always important to remember that a pellet smoker is similar in cooking to a convection oven in that the air movement seems to speed up cooking times so it's always good to be ready to pull meats a little earlier then a vertical or offset smoker. Really happy for you to get that smoker. Looking forward to more cooks on it. 🔥🍻👍

[@DeadBrokeBBQ]

I will certainly try that way someday Victor! You got me interested in another technique! Someday I will have an offset again, hopefully in the spring??!!?? I don't want a big pit, just something that can hold 3 briskets on the bottom rack comfortably! I enjoy running an offset but my life style doesn't right now at the moment with 2 boys that are in EVERYTHING!!! hahaha But I do look forward to doing a couple comparison videos on that subject in the future! This pit is close to my old offset but it will never replace the extra punch you get from the gasses in a stick of wood compared to compressed sawdust. With that being said it is still the most smoky flavor I have ever had off a pellet grill! I did some spares this past weekend and they were outstanding! I used my typical rub and sauce that we use all the time for around the house pork ribs. My boys are tired of ribs, seriously they typically have a couple bones and then the rest goes in the fridge. This time 2 racks gone!!!!! They both asked what I used and I said the usual, they said these are better than the usual. So with them saying that and a couple friends that cook themselves saying that the brisket I made was the best they have ever had off a pellet grill. LSG made a smoker and not an oven, I will stand behind those words forever!! Anyways it is an expensive pit but I feel it is worth it!! Might be a couple videos before I can get back on it in a video again but I got a couple fun cooks planned real soon!!

[@victorbenner539]

@@DeadBrokeBBQ this is all great news. Folks who know me ( this includes my 2 brother's and mother,all have pellet smokers) all know I don't get excited about pellet cookers. But this LSG pellet definitely has my attention so keep doing videos. Fyi, I should be placing my LSG Santa Maria order next week. What the hell, it's only money right? 😁😆😅😂

[@DeadBrokeBBQ]

Awesome! I am using my SM Friday to cook up a ton of chicken wings for a Halloween party!!

[@michaelelias1016]

Great video Jeff showing both birds and they looked fantastic. I noticed your lid in the center on the inside has the same thing happening like mine. I dremeled away the burr that was evident, repainted and put some gasket caulk underneath the loosened gasket....not a big deal. Thanks for sharing.

[@DeadBrokeBBQ]

Ya I got to get to smoothed out. Agree no big deal but it was fine until I grilled some steaks on it. I ran it up to 450 and the gasket loosened up and caught the burr. I need to talk to Chris and let him know that I am not the only one that has this issue! Thanks for watching and glad you enjoyed the video!! Very impressed with how the first poultry cook went even if they were a little dark but hey that is why we always do a practice run on a new pit before the big gobble day!!! hahaha

[@SmokyRibsBBQ]

Man yeah, beautiful color on those birds Jeff!

[@DeadBrokeBBQ]

Thanks Rus!!! I was very happy how they turned out but next time just going to cook them a little hotter to speed up the process some!!! Like always, I appreciate you watching brother!!

[@silvercougar123]

Yeah if you like burnt color!

[@DeadBrokeBBQ]

@@silvercougar123 hahahaha is Marc they way Russians spell "Mark"?

[@tjsrealbbq9866]

Yous do the Turkey when yous was workings for Golden Coral???

[@DeadBrokeBBQ]

Hahaaha man TJ where do you come up with all these cooking joints?? hahaha Thanks for watching brother!

[@SilentSnake1209]

I'm gonna do a 48 hr brine and inject the breast meat with a garlic butter, and I'm pretty sure I'm going to spatchcock the bird also. I hope it goes well. I run a camp chef dlx 24 and all the cooks I've done have come out great no complaints.

[@DeadBrokeBBQ]

I like to wet brine for a day and then salt brine the skin over night. Sounds like you got a good plan!! Have fun!! Thanks for watching!

[@paulfarley0078]

had you thought about making a steel magnetic sticker to attach to my smoker , i figured i would go full hot rod with it

[@DeadBrokeBBQ]

I honestly haven't thought about making anything like that. Maybe someday but those metal stickers are not cheap. Thanks for watching!

[@briansupermag3918]

Wowzers Ricer. Both looked amazingly good. Seems like a good time to start looking for injectors and brine buckets while i wait for my LSG to be delivered. Any recommendations on those that you like best. Oh also wanted to ask you if you did a video on pellet flavors for different meats. Got 6 5 gallon buckets for holding my pellets and just trying to figure out what flavors to get from lumber jack. Thx for the video

[@DeadBrokeBBQ]

I have the link for the briner in the description and I have 3 different sizes! Typically I use the larger ones but the small one has a purpose also!! Injectors I think the link for the one I use is in the description, works good but not great. I do not have a video on pellets but I use nut woods for beef and fruit woods for poultry. Pork I use both, I am a big oak and hickory fan! Thanks for watching brother!!

[@patkap]

I don't know if it's an apples to apples comparison since the spatchcocked turkey was kept at temp for at least a half hour in order for the intact bird to finish cooking.

[@DeadBrokeBBQ]

Ya but 30 minutes between 2 different cooking styles in 1 cooker is almost fucking incredible by itself. hahaha

[@Jeeptj1300]

GREAT JOB ON THE COOK AND AS TOMMY SAID GREAT JOB BRANDON

[@DeadBrokeBBQ]

Hahahaha yep Brandon is a pain in the butt but I gave him a few swats with the fly zapper to get rid of him!!! hahaha I was happy how these birds turned out for sure!! Thanks for watching and leaving a comment!!

[@CentralTexasGrilling]

The turkeys look great Jeff!

[@DeadBrokeBBQ]

Thank James!!! I am glad I finally tried a spatchcock on a pellet grill! I will say it needs the breasts injected but both still turned out pretty dang good! Thanks for watching brother!!!

[@befmx31]

Ricer, have you had any issues with the door seal on your LSG pellet smoker? Do you ever pull the racks out part ways while you have meat on them? Thanks.

[@DeadBrokeBBQ]

I had an issue but took my dremel tool after it and now it is fine! Yes I put the racks out but not when I am filming because I get dips on the pit and don't want to take the time to clean it up. Thanks for watching!

[@roostercogburn809]

I spatchcocked my Turkey on my recteq pellet grill on thanksgiving, great…

[@SpYucaipaSoCal]

I did enjoy your video. I think you should cook it hotter. 345 serves me well for chicken. Th skin is always crispy not rubbery. And no one complains about a dry bird. You ever have a dry rotisserie bird ? Not me. Ive done the brine things but cant see enough difference to justify doing it. Ive cooked many prime rib roast and whole turkeys in my (big easy) propane tube style like a rotisserie finish but cooks from all side at once. There is no no temperature setting to see just a burner low to high. I run it full throttle for 30 minutes then turn it to about 2/3 flame height for the remainder. I never really taste the smoke from pellet or a Kamado on it until the next day then it’s impressive. And the best lunch meat or soup protein available.

[@paigereimherr2622]

Great vid! Thanks for doing the work for us :)

[@DeadBrokeBBQ]

Glad I could help Paige!!! Thanks for watching!!

[@Ericsbbqwi]

Great video. I love the comparison between the 2 ways your prepared the birds .

[@DeadBrokeBBQ]

Thanks Eric!! YA I have always wanted to see how they would turn out being cooked on the same pit at the same time!! I didn't inject on purpose because I wanted to see if the spatchcock would lose more moisture and it did. But it was still dang tasty!!! Thanks for watching brother!!

[@phatrides222000]

LOL. LETS GO BRANDON! I subscribed brother.

[@DeadBrokeBBQ]

Glad to have you onboard bro!! Thanks for watching!!!

[@lovebbqnoles367]

*When should you Inject a Turkey before grilling?* Dead Broke, Wussup Brotha, I'm So Excited and Nervous!! This is my 1st Thanksgiving Turkey🦃 !! I'm Dry Brining my Turkey Now, (Tuesday 11-23-2021) and I Plan To Grill it On My Slow 'N Sear® Kettle Grill (Early Thursday, Thanksgiving Morning 11-25-2021) My Question Is When Would You Use a Butter Injection Marinade or any Marinade, (NOW as the Turkey is Dry Brining or Before you start Grilling?) Happy Thanksgiving 🦃 Please Help

[@mattw.7197]

Lets go brandon😆 i knew i liked ya!!! Ps. Just got that pit boss comp series 1600... love that thing. First cook. 30° out. Heated quick a.f. cooked nice a.f also.

[@DeadBrokeBBQ]

Hahahaha glad you enjoyed the video Matt!! The 1600 is a nice pit!!

[@Viewtoagrill]

Definitely easier to keep the whole Turkey juicy. I agree with your results. LOL... Stop being mean to those flies.. they don't deserver that!!🤣😂🤣😂🤣

[@DeadBrokeBBQ]

Hahahaha I can't help it Johnny! The flies typically come out right around voting season so they deserve to be called what they are!!! hahahaha Thanks for watching brother and I hope you have a fantastic Thanksgiving!!!

[@Viewtoagrill]

@@DeadBrokeBBQ well if I had to choose between flies and Brandon… I’ll take the flies.

[@DeadBrokeBBQ]

#metoo!!!! hahaha

[@alltimers_dizzies7311]

Smoking my first turkey, “Let’s Go Brandon!), I’m now a subscriber, going with the whole turkey, wish me luck!

[@DeadBrokeBBQ]

You got this brother!!! Thanks for watching but now it is FJB!!!!!hahahahaha

[@PedroHernandez-ou5wy]

Man that looks awesome !! Question about wings with temperature I should use?

[@DeadBrokeBBQ]

Wings are done at 175°. Thanks for watching!

[@dougsmith4216]

Looks good now I’m hungry

[@DeadBrokeBBQ]

Thanks Doug!!! These turned out pretty dang good even if I didn't inject the breasts!! Thanks for watching!!

[@jasonheaton5366]

I ordered my PS brine kit today.

[@DeadBrokeBBQ]

Heck ya Jason!!!! This is my go to brine now!! So much easier to do!! Thanks for watching bud!!

[@hydra2019]

Spatchcock is more moist bc the different parts of the turkey cook evenly everywhere- you don't have to sacrifice a part being dry to get another part moist.

[@DeadBrokeBBQ]

typically I would agree but this cook it was a little different. I like both styles but I really never have any issues with one side or the other drying out because I typically only cook 1 turkey and I rotate the bird. Thanks for watching!

[@tylerstellwagen9324]

Great video! How long was the actual cook?

[@DeadBrokeBBQ]

Total was 4 1/2ish hours both bird were around 16 plus pounds. Thanks for watching and glad you enjoyed the video!

[@dadsquatch79]

Bro, you got a like just for the “Brandon“....😂

[@DeadBrokeBBQ]

Ha ha thanks for watching!!

[@PSSeasoning]

Great taste test, the skin turned out BREW-tiful on both. What are you doing with all those leftovers??

[@DeadBrokeBBQ]

Hahaha I have to admit we fed the neighborhood and they all loved the flavor too!! That is a winning combination you all made for sure!!!

[@Steviethegr8]

LGB! Just won a sub lol

[@DeadBrokeBBQ]

I couldn't resist!!! hahahaha Thanks for joining the Nation Steve!!! I appreciate you leaving a comment!!!

[@lukehamlett]

Ah, the coward's battle cry, the clarion call of the divorced dad.

[@BobSmith-qn8gx]

​@lukehamlett we have ourselves a libtard

[@mikeg6069]

Wouldn't you lose your smoke if you cook it at 350?

[@DeadBrokeBBQ]

Not on this pit. Never stops smoking. Thanks for watching.

[@infowarrior7576]

That intro was tremendous. You’re the man bro.

[@DeadBrokeBBQ]

I couldn't resist!! haha Thanks brother!!!

[@Justin-to4gq]

Alright u got a sub, spotted cow and lets go brandon. 😂😂😂 you ever go up to great river roadhouse in desoto bay?

[@DeadBrokeBBQ]

I have been over to DeSoto Bay years ago but not familiar with the Roadhouse. Welcome to the channel and thanks for watching!

[@johnsolberg7301]

Nice job Ricer. Great comparison. You ever try dry brine versus wet? What's your opinion? Happy Thanksgiving

[@DeadBrokeBBQ]

I like a combination of both. Wet brine 24 hours and then salt brine the skin over night! Happy Thanksgiving to you and yours John!!

[@scottgaskin8574]

I have the lumberjack competition blend pellets. But I see that you used the cherry sounds good to. Which do you prefer of these pellets on a turkey. Thanks man

[@DeadBrokeBBQ]

Typically I use cherry on poultry. Seems to add a little tint of red to the skin. Thanks for watching!

[@scottgaskin8574]

@@DeadBrokeBBQ ok thanks man

[@zshell-thomas2358]

Good video!

[@2thextrme]

Can you do this turkey on the pitboss elite at 325 ?. Reason I'm asking I just did my turkey same as u did but on my elite and 2hrs later on 325 it done from the 4 probes I have in beside my instant read probe ... Does the doubled walled pitboss elite smoke that much faster ? Yes it's a 15lb turkey doing this to get my times down for this Thanksgiving dinner and so far I'm blown away most of my smokes are half the time as normal compared to a single walled pitboss... thank you so much in advance if you can help me out on this.... forgot to add I did it in a pan with turkey broth also turning and basting every 30mins

[@DeadBrokeBBQ]

I have done Turkey in 2 1/2 hours many times! Most Pit Boss's are running hotter on the right side of the pit so you might have been cooking closer to 350ish!?!?! As longs as it hits the done temp it is done!!!! Thanks for watching!!!

[@smillyg61]

The exact info I needed! Thanks for making this video. I'm smoking on a Green Mountain Grill. Any thoughts about smoking around 250° for longer?

[@DeadBrokeBBQ]

You can start out at 250° but to crisp up that skin you are going to need some higher temps at the end for sure! Thanks for watching!!

[@SkinnerFarms]

Good lookin birds Jeff!

[@DeadBrokeBBQ]

Thanks Josh! I appreciate you watching brother!!

[@returnMAGAKING]

Let’s go Brandon! Haha. Love it.

[@DeadBrokeBBQ]

Thanks for watching!

[@BriansKitchen]

I was always told to remove from the heat at 157 because it was going to continue to cook for the rest period. Anyway, I took it out at 157 like instructed and let me tell you, even the breast meat was juicy and temp-wise it went up to 165 after the rest. It was so good that now I am in charge of the turkey every year....I may not get a break from cooking but at least I know it will turn out amazing! Thanks for the video. I just purchased a Traeger Ironwood 885 and so far I am in bbq heaven!

[@DeadBrokeBBQ]

Thanks for watching Brian and enjoy that Traeger! I got a new Timberline dropping tomorrow!

[@FeedingTheFlock210]

How big weee these turkeys?

[@DeadBrokeBBQ]

I can't remember but typically I buy 15-16 pounders. Thanks for watching!!

[@gabrielranchcook486]

Kill it those birds look delicious thank Sir 💯💯💯💯💯

[@DeadBrokeBBQ]

Thanks Gabriel!! I was very happy how these turned out for sure!! Thanks for watching dude!!

[@hugofranco4386]

Hey Boss Went to Cook on my PitBoss Put Temp At 280 would never came up to Temp could not get it pass 240 I cleaned everything any idea why

[@DeadBrokeBBQ]

Hmmmm how old is it? It could be the igniter (hot rod) is failing? Call Pit Boss ASAP!

[@hugofranco4386]

@@DeadBrokeBBQ its about month old its the pro 1598 wanted to smoke a turkey for Thanksgiving not looking like I am I never been in pellet regular smoker what I used for years just really got in to these pellet because of your channel

[@erikblankenbiller7786]

If you smoke the spatchcock turkey at 375 , it's done in 2-2.5 hours. It's still enough to get great smoke flavor and the breast will be really juicy.

[@DeadBrokeBBQ]

YA this cook was a little funky with the whole bird on the right near the firepot. Swallowed up a lot of heat and I didn't rotate them. First time cooking turkey on this pit, used to my other pellet grills for time. I was happy with my first attempt on a spatchcocked turkey on a pellet grill though!! I am just used to them on a kettle. Thanks for watching and leaving a tip!!!

[@robertlopez8785]

Hey is that Black Sabbath in the back ground ?

[@DeadBrokeBBQ]

No but it is as close as I can get!!! hahaha If I had the real band I would get a copyright strike. So dumb! Thanks for watching!!!!

[@ohthecaptain]

I hear you saying "put it in the PK" I'm new to the channel, can you tell me what you're talking about and why you're doing it?

[@DeadBrokeBBQ]

The spatchcock got done quicker so I rested it in my PK Smoker which is an electric sawdust smoker that can be set at a warming temp. So I didn't want to not have both birds on the cutting board at the same time and had to rest the spatchcock until the whole finished to temp! Thanks for watching!!

[@kneedragon76]

You had me at let’s go brandon

[@DeadBrokeBBQ]

Hahahah thanks for watching!!!

[@John_Redcorn_]

Arent store bought birds already brined? 🤔. I remember brining one and it was too salty. This was a long time ago so my memory is a little fuzzy but i seem to recall that being the reason? Idk

[@DeadBrokeBBQ]

They are soaked in a salt solution but brining will not add more salt unless you add way too much. The brines add an extra flavor of whatever you add to them. Thanks for watching!!

[@sincerestfall]

Was that called for?

[@DeadBrokeBBQ]

Of course this ain't Russia.

[@stanley-fghijk441]

Once you spatch, you never go back.

[@steviebee7036]

Let’s go brandon!!!!!

[@DeadBrokeBBQ]

You bet!

[@KevinBlaiweiss-wq8eo]

What kind of smoker is that?

[@DeadBrokeBBQ]

Lone Star Grillz made in Texas----best pellet grill I have ever ran to date!! Thanks for watching!

[@brandonsexton3769]

How much did they weigh ?

[@DeadBrokeBBQ]

can't remember but I typically only some 16-18 pound turkeys. Thanks for watching!

[@SergioGarcia-ty7yl]

How many hours do you smoke it for?

[@DeadBrokeBBQ]

Around 4 hours. But typically just 1 takes around 3 hours. Thanks for watching!

[@DJGENOTYPE]

How many hours total?

[@DeadBrokeBBQ]

4 1/2 but I was filming and that always adds a little time.

[@viciousvictortee1298]

Best Way is to run 2 side by side smokers...If were trying to run a true Test.

[@DeadBrokeBBQ]

😂🤣😅 if I did it that way, next someone would say I should run all 15 of my pits to get a true test. 😂🤣

[@viciousvictortee1298]

@@DeadBrokeBBQ Well Played! And You injected them both Too? I'm a cherry guy on Turkey Too!

[@DeadBrokeBBQ]

I don't think I did inject these, honestly I really don't do that anymore. Maybe for a holiday, I might inject the breasts with unsalted butter. I love cherry on Turkey!!

[@UBBERTANKER]

tell me your from wisconsin without telling me you are from wisconsin

[@jerrysimotas7784]

Another great cook on the LSG. They both looked great. Not too dark. I Always spatchcock and brine my birds because I feel like they take on more smoke that way. Did both have a good smoky flavor? Cooking them on my old Treager I’d have to start at 225 to get the my smoke on them finish it at 350 to reach temp and crisp up the skin. I was amazed that you birds took 5 hours at 300? Seems like two 16 pounders should have been done in 4 tops. Lastly was this the last cook without the chimney? You look like you were smoking those “skinny” cigarettes 😆 Glossy eyed. Keep them coming we love your cooks!!!

[@DeadBrokeBBQ]

Thanks Jerry!! Yes both had a good smoke flavor. I agree on the cook time, my only guess is that compared to my other pellet grills this one runs so even across the grate and holds pretty true to temp that with both birds in there it took an extra hourish but remember I was filming and I had the pit opened several times to get different shots. I will run poultry a little hotter on the next cook to see how that goes. Plus I never rotated these birds and that could have sped up the process also even if the breast were at 162 and the thighs were at around 175-180. So with that I was impressed how even they both cooked with never rotating them! You can certainly start out at a lower temp but this thing was still pounding the smoke at 300°! Ya the next time you see this pit I will have the long dong silver hooked up to it!!! No more eye burn, well still a little from opening the hood!!! hahaha Like always brother, thanks for watching!!!

[@jerrysimotas7784]

I forgot to mention I love the tip about drying the skin in the fridge after seasoning the birds. Thanks? Now You’ve added another 12 hours to my thanksgiving prep!!! And I’m all over those cool brine buckets. No more poultry bags for Jer.

[@DeadBrokeBBQ]

Oh ya Jer, I always put it back in the fridge to dry that skin up, makes a big difference in helping crisp up that skin! If I want a really crispy Turkey I use my Turkey fryer after smoking it for a couple hours!! But that adds another step!!! hahaha I have 4 Briners, 2 big ones 1 medium and 1 small bucket!! They are so convenient and almost zero mess!!!

[@johndough6775]

The dislikes must be brandon fans

[@DeadBrokeBBQ]

Hahahaha ya probably!! Thanks for watching!!

[@CentralTexasGrilling]

"Let's Go Brandon"...I already love this video...now time to watch the rest of it lol

[@DeadBrokeBBQ]

Hahahaha ya James I just had to do it!! hahaha

[@hillbillybbq]

Yeah man! I love smoking a turkey!

[@DeadBrokeBBQ]

Heck ya Mike!! I was very happy how these turned out!! Hope all is good down there brother!! Like always, thanks for watching!!

[@hillbillybbq]

Everything's good in the hillbilly hood! Lmao

[@paula.2422]

My favorite part was 'Let's Go Brandon!' ....awesome 👌...great video.

[@DeadBrokeBBQ]

Hahahah thanks for watching Paul!!!

[@elcapitanbonito]

He pulled it out at 162? That’s a little under… am I correct?

[@DeadBrokeBBQ]

Yes that is 3 degrees lower but the carry over temp will bring it up to 165. It does not stop cooking once you pull it out of the smoker unless you immediately throw it in a bucket of ice water and my guess your family doesn’t want smoked Turkey club sandwiches. Ha ha jk thanks for watching!

[@elcapitanbonito]

@@DeadBrokeBBQ thank you. For the clarification. I’m learning.

[@DeadBrokeBBQ]

Awesome!! Got to start somewhere!! Keep on doing it and it gets easier!!

[@CBRENTD]

(In my best Homer Simpson voice) Mmmmmmmm.....Spotted Cow........

[@DeadBrokeBBQ]

Hahahaha so true!!! Thanks for watching!!

[@robertozamora5835]

let's go brandon!

[@DeadBrokeBBQ]

Hahaha thanks for watching brother!!