I'm doing a Thanksgiving "test run" on Tuesday. I'm trying to decide what time to put the bird into the smoker to have it ready to serve by 6:00. The bird is 12.5 lbs. I'm going to be smoking at about 275°. Even though I'm going to go by breast and thigh temperature, is there a "minutes-per-pound" rule of thumb that will help me gauge when to start smoking the bird? Thanks!