I just wanted to thank everyone whoe helped through my cook Yesterday.I followed Smokin Oakies Turkey 101 and Also used his brine. The brine was half apple juice and half water. Several spices were also added.I Brined one bird for 2 days and the other for only a day and a half.The day and a half bird had to be taken out the night before so that I could apply a jerk rub to half of it.I used CS rub on both. I added Fresh chopped rosemary,then sage,orango,chili pepper,garlic powder and pepper.I losened up the skin and rubbed them down.I wrapped them both in butter soaked cheese cloth. Then I popped thm into a cold cooker. I set the temp at 254 degrees and the time for 6hrs. I basted them and flipped them over after 3hrs. They were ready in 5.5hrs. Both birds were golden brown. The half jerk one came out really well indeed. My customer called and said that it was the best that he had ever had and it had a great bite. He also said that the other side had a little bite as well. This had to be because of the chili peppers I added in the rub. Both customers were pleased with the added bite.My one small error that I had made was that I wrapped the turkeys in cheese cloth.When I went to take it off I lost a little bit of skin on the back due to it sticking.I checked Oakies photo of the turkey in 101 and I see that he has the cloth laying on top of the turkey not wrapped.(Is that right Smokin) Anyway this is all good..I had a lot of fun and I learned somthing.Rob
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