GMC owner and first time turkey day host - need advice for thanksgiving

[derek roorda]

Need some help with thanksgiving for my 12lb bird that needs to be done by 12-1pm.  (bird has already been brining for 24 hours by that point)

My current plan is to get up at 6, fire up the smoker and get it to 200 and put the bird in at 7am for 1 hour.  The next hour i'd bump it to 250 for an hour, then 325 to finish it off until IT hits 165 on breast, 175 on thighs.  

Am i going about this wrong?  I feel like if i sit at 325 the whole time, i'll be limiting my smoke.  Any insights or suggestions would be helpful.

 

[mowin]

Need some help with thanksgiving for my 12lb bird that needs to be done by 12-1pm.  (bird has already been brining for 24 hours by that point)

My current plan is to get up at 6, fire up the smoker and get it to 200 and put the bird in at 7am for 1 hour.  The next hour i'd bump it to 250 for an hour, then 325 to finish it off until IT hits 165 on breast, 175 on thighs.  


Am i going about this wrong?  I feel like if i sit at 325 the whole time, i'll be limiting my smoke.  Any insights or suggestions would be helpful.

Your plan looks good.

I'd set it at 150* for the first hr possibly 2 depending on what the IT is after the first hr. Remember the 140* in 4hr rule. Better smoke at 150*. I get very little smoke flavor over 200*
Do you have a thermometer to monitor pit temp? Don't go buy the set temp only. My left side is 25* higher than set temp, and the right side is 50* higher.

Even if there's little smoke flavor, the flavor/moistuer of a brined bird will be the best you've ever had..