13 pound bird. Brined in Slaughterhouse brine for 24 hours. Smoked with apple wood to 165 degrees. This was by far the best looking and tasting turkey I've ever had, and a definite family favorite. Used my new Maverick ET-732 on this smoke - it works great and was a solid investment. My local BBQ retailer had a Groupon deal so my net cost for the thermometer was $40. Hard to beat.
