thank you, so the same as roasting the, 15 min per lb., right?

dave
"Duwop" > wrote in message
...
> 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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>