Well the turkey its on the smoker so now I just need to clean the kitchen before everyone wakes up and keep an eye on my temps. This is my first time with the kingriller in 40° weather. Brined the bird over night in a solution of apple cider, water, salt, garlic, celery, pepper, brown sugar and cajun seasoning. This is my first brine so we'll see how it goes. Got up a little before 6 to get the smoker ready and rubbed down the bird. I'm trying something current on my rub. Thought I would make it out of a mixture of butter and homemade apple butter. Will let everyone know how it all turns out.