Quote:
Originally Posted by rdmarsiii
So for a 14 pound bird, what temp and how long do you recommend?
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I would butter fly it. Cut the back out and flatten it. Dry brine for 24 -72 hours and then cook in the smoker at 275-300 until the breast is 150°F and the legs register at least 165°F, 2 1/2 to 3 1/2 hours.