Also testing posting pictures. Been years since I used Photobucket.
The goal was to cook a 21 lb turkey to crispy goodness. I put it in breast side down so the dark meat would cook faster. It brined over night.
![](http://i96.photobucket.com/albums/l183/richvalle/SRG%20cooking/IMG_0057.jpg)
The SRG warming up. I put a little bit of hickory chips into the smoker box. In the background you can see the lovely Thanksgiving Day weather in Chicago.
![](http://i96.photobucket.com/albums/l183/richvalle/SRG%20cooking/IMG_0058.jpg)
The turkey goes in. With 21 lbs at about 10 min per lb I was figuring about a 3.5 hour cook time. With sitting and carving I was giving it 4 hours.
![](http://i96.photobucket.com/albums/l183/richvalle/SRG%20cooking/IMG_0059.jpg)
After an hour.
![](http://i96.photobucket.com/albums/l183/richvalle/SRG%20cooking/IMG_0060.jpg)
After a bit less then 2 hours.
![](http://i96.photobucket.com/albums/l183/richvalle/SRG%20cooking/IMG_0061.jpg)
I took some temp readings and it was over 180 in the dark meat. The problem, besides it being done 2 hours early, is when I took it out and the breast meat on the bottom was still pale and only at 130. I had to take it out (hot!) and flip it over and put it back in for 30 min.
I think parts were definitely over cooked. Deep inside it was pretty juicy. I thought parts were under cooked but after looking at some posts here I'm not so sure. I had redness at the joints but that seems to be ok. Some of the breast didn't look done but I didn't test the juice color I just set them aside and used them for the soup I was making the next day.
It was a learning experience. I had thought about putting in one of the shelves to raise the turkey up but I was afraid I would be pushing the top of the turkey up too high. I should have done it. Also a smaller turkey might be better. Brining and putting salt on the outside was too much and the skin was salty.