Well, we're doing turkey day today instead of last week (too many kids and scheduling conflicts).
Have 2 turkeys and 1 ham going.
1 turkey with J Appledogs Brine
1 turkey with S.O. brine (cajun modified).
I injected the cajun, and put them both in the smoker at 325, using the FE100. I wanted to do one in the Amerique for pictures sake, but they changed the schedule again
so now I need normal times/temps from the FE.
I'll update the post as I go.