Dockmaster
New member
I'm real new with this #2 - did a pork loin and some ABT's.  But, I had this 22lb turkey.  On the forum I learned a 10-12lb was about all you could do in #2.  After some thought, we cut it in half and put each half on a rack.  250 degrees, shooting for 165 IT, and checked it at 5.5 hours . . . 168 IT!!  We had brined it and then marinaded and used hickory wood.  It cooked faster than I thought (because it was halved) and was glad I checked when it did!  I was very moist and way good!