Spatchcocked Turkey in the Lone Star Grillz

[@jerrysimotas7784]

That sexy chicken is fantastic on Turkey. Our 14 pounder came great yesterday. Brined, spatchcocked, seasoned with sexy chicken and made a compound butter with yup sexy chicken and slathered it under the skin in the breast and thighs. 225 for an hour and a half then 300 till done on my Treager. Fantastic seasoning! It’s my go to since discovering it. Happy Holidays all!

[@JPBBQ]

Thanks Jerry, that really means a lot to us. Turkey sounds delicious too. Thanks again.

[@smalltownbbq600]

Been waiting for your videos I miss them. Turkey looks absolutely beautiful

[@JPBBQ]

Thanks so much. I appreciate that..

[@estevancamargo8107]

Good video as always JP, what Sauce did you use? i used the jp licious rub on ribs and it came out awesome! appreciate your products sir

[@praetorxyn]

I've got my eye on a LSG Large Insulated Cabinet if things work out next year. Looking forward to just being able to fire that baby up when it's cold and not having to worry about it. I think kitchen shears are much easier to cut out that backbone with though.

[@JPBBQ]

It is very convenient for those long over night cooks. Thanks again for watching.

[@rosariosantoschapa9858]

Bonito día Pablo para la familia. Saludos desde Poza Rica

[@JPBBQ]

Gracias Tia. Saludos a todos.

[@gypsysix7085]

About 3 weeks ago I ordered a LSG Mini after I watched a ton of your videos man. I am sooooo excited to run stuff like this with ease. I've been using this tiny 13 in round bullet smoker for about 10 years now. haha

[@gabebolling4548]

I understand your excitement. I was inches away from ordering the LSG Mini, but at the last minute, switched it up and ordered the LSG pellet smoker... I want that set and forget ability for the days I don't have the time to tend to the fire on the offset. Never ran a pellet cooker before, but can't go wrong with Lone Star Grillz. Congrats on your purchase!!

[@JPBBQ]

Your gonna love it. Appreciate you watching and thanks for the comment,

[@JPBBQ]

thanks for watching and commenting Gabe.

[@jamesturner9858]

What flavor wood did you use? And what temperature did you maintain fire? How was the fire management? How long did it take?

[@JPBBQ]

Oak, came out fantastic. keep the temp at 275, took about 3 hours for this little 9 pounder. thanks for watching.

[@jb2257]

Try using kitchen shears to cut out the back bone it’s MUCH easier

[@JPBBQ]

Great tip! I may need to get me some. Thanks.

[@ricktow9891]

JP where did you get fancy apron?

[@JPBBQ]

Amazon, however that one is currently unavailable but here is a link to a real nice one I bought recently amzn.to/3yh7lRr