Originally Posted by 42BBQ
Got my 20 #er in the brine as we speak. Used the basics of your recipe, added some, took some away based on available ingredients. Plan on smoking tonight on my stickburner. Burning charcoal (K) and cherry and apple wood. Plan on using temps between 250 and 275*. Any thoughts on time it may take? Thanks for the recipe and help.
First, I wouldn't recommend low-n-slow for big birds. You really need to get
the heat up to at least about 325* to avoid it hanging in the food safety
danger zone (40-140*) too long.
At 325*, it should take 6-7 hours, but your mileage may vary.