Seems every year I'm on here asking a question around this time. I really appreciate the help I get. So this year I have a 20 lb bird that I already brined and I'm gonna smoke tomorrow but it is a big bird and my dad wants traditional crispy skin. So I was wondering if anybody ever just smokes there bird for awhile then puts it in the oven to finish it. If so how long in each? I was thinking letting it smoke for 3 and a half hours then seeing where the temp is if it is safe then let it keep going until it's almost done then putting it in the oven.