So I have a 20 lb turkey in the freezer . . .

[tdimond]

... am I crazy if I cook it in the PBC.?

[HawkerXP]

Hell no!

I'd defrost first...

..., ..., ...!

[tdimond]

Fair.

[HawkerXP]

You know about pulling a rebar out to get barrel temps higher?

[Steve R.]

I'd at least spatchcock, if not cook in two halves, but it should work just fine.

[Skip]

I also recommend you Spatchcock it. I've done this with good success.

[RustyHaines]

@tidimond the PBC is a poultry cooking machine. I also recommend spatchcocking. I could eat turkey frequently but my wife is not a fan so we are relegated to once a year.

[Razor]

Yes you are. You should be using a WSM.

[ecowper]

I came here to say this!

[tdimond]

I've done turkeys in my PBC before, but not that big - I usually shoot for 12-14 lb if I'm going to smoke one. We got the monster bird when my wife did a Walmart pickup and asked for a turkey breast, and they substituted. So now I want to take care of it over Memorial Day when our neighborhood pod gets together. I'll probably make some Alabama white sauce to go with.

[Jerod Broussard]

I like to run 350 and keep the breast side facing the inner barrel, which allows to keep out a rebar, and get the skin plenty brown.

[latenight71]

"A naked blonde walks into a bar with a poodle under one arm and a two-foot salami under the other. She lays the poodle on the table. Bartender says,'I suppose you won't be needing a drink.' Naked lady says..."

[Old Glory]

...forgot my pencil

[Razor]

"Have you heard the joke about the three legged chicken?"

[jitsntricks]

I've done a 17 lb'er on my pbc, turned out great. I bet a 20lb bird would do great as well, might need to crack the lid a bit though.
Also YES with the Alabama white sauce! I did that with some chicken this last weekend for a buddy and both him and his wife went crazy over it! My wife has always been 'meh' about chicken in general, but with that sauce she loves when I do chicken.

[DumpsterFireBBQ]

I've done a couple 14-16#ers. Dry brined, Cajun buttery injection, salt free Meathead-influenced poultry rub. Whole, hung on the turkey hook.
With both of them I cracked the lid, pulled rods and generally monkeyed around with it to run it around 375⁰-400⁰.
First one turned out great.
Never one to be satisfied with great (it's a problem) I decided to finish the second one in my turkey fryer.
I'm not sure what surpasses great, but imagine a smoked, seasoned moist bird with crispy skin and that unique peanut oil touch.
Unnecessary? Sure. A crowd pleaser. Yup.

Reminder to all poultry smokers, beware that tenting the bird after pulling it out can compromise your crispy skin.

[tdimond]

Oh, it's 24 lb. How we got a 24 lb turkey when we ordered a turkey breast still boggles my mind . . .

[tdimond]

Half of it's done. The other half needs a few more minutes.

PBC! PBC! PBC!

[tdimond]

The other half.