Got about a 12 pound turkey and smoking it on the Pit Boss....
Cleaned it all out and dried it off the best I could.
Rubbed it with a mix of mayonnaise and some rubs.
Turned the Pit Boss up to 300 and smoked it until the internal temps were 165 in the white meat and 175 in the dark meat and then lightly wrapped in foil for about 30 minutes and then sliced it up and had one hell of a turkey for thanksgiving
