Got a 13.5 lb Norbest turkey on the weber smokey mountain 10 minutes ago. Going to cook at 325 degrees cause I want crispy skin this time, so more of a cook than a smoke. Using royal oak lump and some stubbs. I'm thinking 3-4 hours and pull at internal temp of 160 degrees. Any thoughts or comments very appreciated. I was going to do some ribs but found these turkeys at 98 cents a pound and could not resist. Last time I did a turkey was about 15 years ago low and slow and the skin was like rubber, meat was good though.
