Edwin Pawlowski wrote:
> "dvito" > wrote in message

>>
> The only important thing missing is the temperature. There is no good
> reason to cook a turkey at such a low temp. Closer to 350 will give
> just as good smoke flavor and will give a crisp skin.
>
> Brisket and pork butts need tenderizing, poultry does not. Sleep in
> and start it much later.
> Ed

Agreed, did my 1st Turkey yesterday, it was brined and cooked in a little
over 4 hours on the grill and another hour to rest, it was a 20lb.er too.
Very tasty.
Thanks guys.

Be careful of the radiant heat, my thermometer would show 380 when exposed
to the radiant heat, and 330 when masked from it. Even with the air temp a
fairly steady 330 or so for most of the cooking time, the radiant heat was
enough to speed the cooking time considerably.

D
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