New to the forum as a poster, but have read here for over a year.
For over 10 years I have cooked our thanksgiving bird[s] in our Weber Kettle Grill while living in NJ.
Over the summer we moved to NH, and left the kettle grille for the new residents of the NJ home, but took my Propane smoker with me.
We always cooked two turkey breasts, about 8lbs each, in the kettle grille.
I smoked one 14lb turkey, after brine, in the smoker, but never wrote down the time cooked into my log book.
Going on how we always have smoked chickens, pheasant and the like, I told the Mrs. to get two turkey breasts. She was unable to locate such in our little limited food store, and instead, [ugh] brought home a 20lb tom.
So here's where I get confounded:
Going on what I am reading, a bird this big will take forever, and, may NOT properly cook thru.
If I was to cut this tom in half, after a trip to the brine, and cooked at a temp of about 225-250, how long is the cooking time?
Is it even possible to cook the bird, cut in half?
always the oven,but smokin's just sooooooo much bettah.
do I base the time @ 40min per pound? and, if so, is it based on the original 20lb, or do I base it on 10 lb? [based upon the weight of 1/2 a turkey.
What to do??????