I did one at Thanksgiving and it turned out real good. Here's what I did.
I spatchcocked it, cut out the backbone so it would lay flat. Seams to cook a little faster and easier for me to put in a brine.
I brined it over night, about 8-10 hrs. Just a basic brine, nothing too wild.
I had the smoker at about 220-240* and smoked it till the thigh hit 175* and the breast was also up to 175*. Took a while, can't remember how long, but it was very juicy and had a good smoke flavor. It was a hit.
I also did one w/out the brine, it was just as good but the meat wasn't as tasty. Still very good but the brine did add something to the meat.
jts70 a bird that size should take approx. 6 - 6.5 hrs @ around 240Âºish (some people will cook at even higher temps) smoker temp. I use the 240Âº mark to give the bird a chance to develop a good smoke ring. If someone thinks that pink on the outside isn't done, you may want to go a little faster.
Turkey and chicken don't really gain by a true low and slow method, so you want to get through the danger zone (40Âº - 140Âº) quickly. Be sure to baste to keep the skin from drying out too quickly.
You definatly want to shoot for at least 175. Maybe even up to 185 in the thigh. Since smokers very from one to the next, you're looking at between 5 to 7 hours. Just be sure to check it with an instant read thermometer if you have one before you take it off. Probably about the 5 hour mark.
Yep, what they said. But what I do is take the bird to 175*, wrap in foil and let it sit for 1/2hr. Temp will get up to 180-185*, many things can change that, obvious ones like temp of house/outside/smoker etc.
I've yet to cut into a bird and think "eeeeeeewwwwwwwww this thing isn't done".
To be safe, and crisp up the skin, kick up the temp about 1/2hr or so before it should be done.
Better to be safe than sorry. I haven't been sorry yet on food, now my drinking is a different story