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Some great looking meat on that first link! I do have a question though. It appears that your temperature probes weren’t fully inserted/not reaching to the center of the roast. By the same token, I read where you pulled it at a higher than medium rare temperature and still got medium rare meat...

Assorted thoughts I see on here but what I was doing, after researching through many threads and other sources, ended up being the same as most of the oven methods I’ve seen. As well, I didn’t have the 10 or so hours to do it low and slow, but everything I read said you basically don’t get any...

Also, I tested my probes and in a boil 3 read 214 and the other 212. My freeze test also had 3 at 32 and one at 34

Sorry for all the confusion. I knew I felt like I left something off of my post and have now edited it. AFTER 20 MINUTES AT 500, I TURNED IT DOWN TO 325. Total cook time was 4 hours.

Thanks for the tips everyone

I had about 20 minutes of resting time and figured it added a few degrees but not what I ended up with but I’m pulling at 125 next time. The couple of times I did one before in the oven ended up undercooked. I’ll just have to keep on trying

My thermometers weren’t remote. I went out and checked every 10 minutes when it hit 120 degrees

I did an 11# 4 bone one. I prepped it 2 days before. Day of cooking I left it out for 2 hours (which I won't bother with next time as the temp essentially did not change) before placing on the fully preheated to 500 degree pellet smoker for 20 minutes and then turned it down to 325 degrees...

Wow. Only 22 degrees in over 3 hours

wow. I figured two hours would get it room temp. Guess I won’t worry about it. Thanks for the advice everyone!

I've been looking through the prime (well, choice actually) rib threads and no one has mentioned leaving it out until it reaches room temp. internally before putting on the smoker/grill/oven, for a more even cook. I've always seen this done (and do it myself) with steaks, and with this being...

Disregard please. I found what I needed

Here’s my biggest question. Do I remove the tie that holds the legs crossed when I brine or do I do it when smoking or not until after cooked?

Thanks. I’m planning on cooking Tuesday so I guess I should move it to the refrigerator now? It’s a 20# whole Turkey

I’m doing a wet brine like tall bm does. I was hoping he would see this

When do you thaw the turkey? Are you brining and allowing it to unfreeze as it goes or do you thaw it completely then brine it for 2-3 days, which seems to be kind of lengthy to be unfrozen? Or do you let it begin to unthaw for 24-48 hours and begin the brining then? I did buy an injection...

Could be. I'm thinking that closed would be for smoking and open for a traditional type grilling but it still wouldn't actually be an open flame, but yes, it's similar in appearance to your picture.

So, how do you know how much water it will take to cover the turkey, or do you calculate the amount you are using as you pour it in? It seems you will need a large roasting pan to brine it in and I assume you want to use just enough brine to cover the turkey completely?

I’m suddenly more clear on what you’re saying. Actually the deflector plate is only a deflector plate. The fire pot has a cover that steadily slides from fully open to fully closed depending on how far you pull the lever but it’s essentially the same thing.

Thanks everyone!