I guess I'll be the rebel of the group.... lol
I have always done a 18-22 lb. bird every year. I have done various brines and rubs, but the cooking method has been consistent with great results.
250-275 chamber temp, whole bird with empty body cavity, I apply thin blue smoke (usually apple or cherry) for pretty much the entire time - but I do keep it light, one small chunk per hour. Usually takes approx 6-7 hrs. to cook, I cook it right on the racks (drip pan under it for gravy drippings). The last two years I flipped the bird over about half way through the cook, seemed to help with evening out the thigh vs. breast temp. I take it all the way to 180 internal temp. and usually rest the bird for approx 1 hr while I finish getting the rest of the dishes ready.
Comes out tender moist and evenly cooked.
