Plan for about 35 minutes per pound at 225°F — roughly 8 hours for a typical 14 lb cut. But the clock is only a guide: pull it at 165°F internal, when it's probe-tender. Build in 1–2 hours of buffer for the stall and a proper rest.
Pro tip
Smoke at 275–300°F so the skin isn't rubbery. Pull breast at 165°F. Spatchcock to cook faster + even.
Cook to temp, not time
Every smoke is different — wind, humidity, how often you open the lid, and the cut itself all change timing. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target, and cook until it hits, not until the timer says so.
FAQ
How long does it take to smoke turkey?
About 35 minutes per pound at 225°F — roughly 8 hours for 14 lbs, but always finish by internal temperature (~165°F) rather than the clock.
What temp do you pull turkey?
Pull turkey at about 165°F internal, then rest before serving.