Any reports???
Did two 13 lb'ers. Once with a normal brine and one with a brine then cajun injected.
Smoked in the FE @ 170 for 1 hour then bumped up to 330 for 2 hours. Both were done in 3 hours, 15 min.
You gotta love it when you wife who eats your Q ALL the time comes up and says they're the best ever...an means it.
And used my new Cambro to keep the turkey warm... Glad I finally got one (with my winnings from this year)