I would just do it in the morning. Obviously the size of the bird will matter but it shouldn't take that long to cook. I actually did one on Sunday that took a little over 2 hours to cook at a temp around 300*. I don't remember the exact size of that bird though. I did brine overnight as well.
[B]I was stripped by Guerry while he was wearing a skirt[/B] :tsk:
[SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo:
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“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson