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!