Brined it overnight we’d to thurs, stuck it in the smoker today at 6:45AM. I was expecting it to take all day but to came up to temp in only like 4 hours. I let it chill in the smoker for a while longer to get the nice brown crust (monitoring temp the whole time) then took it out and let it rest. After resting I started to carve and the wings and legs fell right off of it. The breast was still very moist too. We are having our Thanksgiving day on Friday since we have family who works on the day.
I’m always surprised at how fast birds get to temp in the smoker. I did the same size brisket and it was over 16 hours.
There is no stall with poultry. Different meat/fat/connective tissue doesn’t need the long cook brisket does.
I didn’t stuff the cavity, so it’s gotta be the density. I was worried a bit though since everything I read online says 30 min per pound.