Wife wanted the Norman Rockwell look this year, so I'm not spatching it.
The bird is 17 lbs. I've been brining it in the fridge for about 14 hrs since last night using a variation of Pops' brine, so there's a bit of Cure #1 in it. (1cup each of Salt, Brown sugar and white sugar. A tbsp each of cure#1, poultry seasoning, garlic powder, and onion powder).
It'll be in my pellet smoker with a tube. I'd prefer to do about an hour or 2 at 225F then raise it to 325F, to get enough smoke.
My first guess was 5 hrs, but I have been seeing estimates from 3 1/2 hours for it at 325F, all the way up to 8 hrs, so now I'm second guessing how long this thing is gonna take.
Obviously I'm going with the internal temp as the final determination, but I'd like to hit roughly within an hour or so of my target time (4:30 pm PST). It would suck to underestimate it.
Any guidelines from the crowd? Thanks in advance and Happy Thanksgiving
The bird is 17 lbs. I've been brining it in the fridge for about 14 hrs since last night using a variation of Pops' brine, so there's a bit of Cure #1 in it. (1cup each of Salt, Brown sugar and white sugar. A tbsp each of cure#1, poultry seasoning, garlic powder, and onion powder).
It'll be in my pellet smoker with a tube. I'd prefer to do about an hour or 2 at 225F then raise it to 325F, to get enough smoke.
My first guess was 5 hrs, but I have been seeing estimates from 3 1/2 hours for it at 325F, all the way up to 8 hrs, so now I'm second guessing how long this thing is gonna take.
Obviously I'm going with the internal temp as the final determination, but I'd like to hit roughly within an hour or so of my target time (4:30 pm PST). It would suck to underestimate it.
Any guidelines from the crowd? Thanks in advance and Happy Thanksgiving
