I smoked a 12 lb turkey. Brined for 48 hours in the honey brine and then let it dry in the refrigerator for 12 hours. Put the rib rub under the skin and smoked with 2 oz of apple and 2 oz cherry in a smokette at 250 for 4 1/2 hours. White meat was at 160 when I took it out and it was great. Thanks Smokin for all your help!