I have a 24# turkey with a dry brine consisting of brown sugar, kosher salt, garlic powder and thyme on it. I know that it will fit in my BGE with a platesetter. I want to really smoke it. I plan to wash off the brine before I cook it, and let it dry well. I will load the grill to the top with the lump and some big chunks of hickory, put a pan of water on the platesetter, and the turkey on top of the grill on a v rack. If I set up my BBQ guru, do I do it long and slow, like 225 or so? I am after a nice smokey taste with a nice pick color of the smoked meat. Any suggestions?