We had 1 conventional cooked full bird and 1 8.25 lb breast smoked. Brined for 24 hours + (used Boulevard? brine from posts last year)Smoked with apple,cherry(about 3 oz total)at 225 for just over 4 hours. Wrapped in plastic then foiled, dropped in a cooler and sliced a couple hours later. Perfect. Moist, tasty and leftovers really going fast in sandwiches.