Smoking a Turkey on a Weber 22" OTS

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Kcbigben

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Anyone done this? I'm thinking no bigger than 15lbs. Had to get rid of my Bandera a little while back and I've been asked to smoke a turkey so this is my only option.

Also, thinking of brining. Thoughts?

Hope everyone has a great holiday season!
 
I always butcher mine into breast pieces, leg/thigh, wings. This is so I can take each piece off when it is perfectly cooked (not really possible with a whole bird). The smoked turkey always wins my informal competition between smoked, roasted, and fried. Yes, we do all three, we have a few diehards that we have to keep happy.
 
one trick is to buy a turkey with a flat breast bone. this usually allows the lid to be closed.
 
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