Here it is in all its glory. My 20lb Christmas turkey. We had it on Sunday the 18th. I brined it in 6qts vegetable broth and 6qts water mix, I put in 1-1/2 cup of salt, Same amt of sugar. It sat in the brine for a little more than 20 hours. I used a concocted rub from the cupboard with 1/3 cup McCormick chicken rub as a starter. I added 1 tbls each of rosemary, tyme, sage, some poultry seasoning she got at work and some black sea salt. I smoked it on a mix of apple and hickory wood. In the water pan I used apple juice and liquid hickory smoke. I used another concoction of apple juice and spices as a baste with a little olive oil mixed in an attempt to crisp the skin. I smoked it at 250 degrees and started it at 2:30 AM. At 7:30 I checked it and gave it a mopping with my oil and apple juice mix and closed the door and watched til I got back to the 250. At around 8:45 I went into fill my coffee cup and when I came back out at 9:20 the thing was smoking away at 300 degrees and my thermometer said my internal temp was 173, Whoops! I took it to the house and let it rest for an hour or so then put it in the oven to keep it warm and by the 12:30 planned meal started right on time. I was concerned about it being dried out but it was good. In fact just about perfect. I have to say however, that bird had a lot of fat on him but still lots of meat. Im having turkey for dinner today. The wife saw it when I brought it in and commented that it looked like it should be a magazine cover of a food magazine. I accused her of only being nice because of the season but she insisted it looked good. It was as good tasting as she said it looked.