I am set to smoke a 9 pound turkey close to Tgiving. I only have a cheapo Brinkmann that at best will hit 250 or so. I am wondering if that is hot enough to really smoke and cook the bird without hanging in the danger zone for too long. Would I be better off spatchcocking the thing and splitting that into two halves? Put one on the upper rack and one down on the lower rack? Or should I ask to borrow a Bradley that my Vice President has? Any advice you can offer would be appreciated!