Moved up to my next stage of meat and did a 12.5 pound turkey. Used my new AMNPS and Maverick ET-733 Temperature. I am trying to use up old seasonings etc that I have around house before Trying Jeff's rub or some of the others here. I thawed Turkey in the fridge for 3 days before moving it to a Brine. Left it in brine 24 hours then started smoking early this morning. Once done (about 7.5 hours) I moved to my new Big Easy that I bought new for $25.00 to crisp up skin. Turned out very Juicy, but a little sweet to my taste (I favor savory lately). Qview below: Coming out of MES 40" Starting in Big Easy Fryer! (keeping close eye on temperature!) After about ten minutes in Fryer. Time to EAT!