Should I remove the backbone and flatten out the turkey breast before smoking? Any advantages or disadvantages?
I would leave it on the bone. The moisture loss should be less.
If you mean 'spatchcock' the turkey breast then I would. But that's a personal preference. Here's a look at one that I spatchcocked: http://forum.bradleysmoker.com/index.php?topic=18268.msg221501#msg221501 (http://forum.bradleysmoker.com/index.php?topic=18268.msg221501#msg221501) Some like to keep the breast whole.
Here is a link on how to spatchcock a chicken but it's the same principle http://www.cookthink.com/reference/4162/How_to_spatchcock_a_chicken (http://www.cookthink.com/reference/4162/How_to_spatchcock_a_chicken)
I was just gonna remove the backbone and not the breast bone.
Removing the backbone and the cartilage along the rib cage should decrease the cooking time, and probably cook more uniformly. You can use the backbone for the gravy.
The first time I left the Backbone in, this time I took it out. It should shorten up the cook time and maybe get better smoke coverage on the inside of the breast,
BCD
Thanks. Smoker is heating up and gonna go remove the backbone.
Put a full bone in breast, thigh & leg in the smoker this morning around 7:30EST. Already up to 151*... It is taking alot less time to cook than I had originally thought... something to think about.