Thanksgiving Food traditions (2 Viewers)

I agree with the masses here. I wouldn't keep smoke on that bird for more than a couple of hours. If you smoke it for 18 hrs, it will likely just taste like ash. Smoke it for a couple of hours and then finish it in the oven or some "non smokey" heat source.

I've never done a 25# bird, but done lots of normal sized ones on the egg and never went anywhere near 18 hours. I think the last 15# was about 3.5 hours somewhere around 300.

I don't think there's any reason to cook it low like a brisket and would prefer not to have my bird come out looking like a chimney sweep at 5pm.
 
I'm bumping this because I know there's a recipe in here I want. I think.
 
Probably cooked mine a bit too long. But it had already split open at the top, presumably where they inserted the other 2 birds. Gonna rest a few more minutes and start carving it up.

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I'm sure that was good but, man, it looks like a meat pile up!
 

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