That picture looks like someone smoked a facehugger from Alien.

That's awesome. I want some goose jerky.

First of all, that's really cool!

That said, I feel like cold-smoked bird jerky and hot-smoked barbecue bird are kinda entirely different dishes.

This is spatchcocked. It cooks fairly evenly, but the breasts take the longest. Not a big deal since the dark meat tolerates higher temperatures better. I usually target 145 F internal temp. This one went over.

I've thought about putting together a video of my spatchcocking technique since I have it down to a few minutes. It's a combination of a few videos I've watched.

Essentially, starting at the back, cut around the rib cage, separate the thigh bones, then remove the entire rib cage from the breast plate by cutting through the cartilage.

That's the downside. This time I had lots of time to let it rest, so I popped it in the oven at 550F right before serving for five minutes. Probably could have used a bit more time.

About 3 hours in the smoker. Turkey goes quick usually, and it comes out better at a higher smoker temperature.

This looks dry AF too

Turkey on top rack. Pan under top rack. Everything drips into the pan. Makes awesome gravy.

I don't make gravy anyway so it's no loss for me

The smoke is of course delicious, but the really important part is the final internal temperature of the meat. Doing the same cook in an oven would still come out great.

I target 145 F. There's a PDF document by the FDA that breaks down the time and temperature needed to kill the bad stuff. 165 is instant, but 145 at ten minutes is also safe.