This was my first attempt of smoking a turkey in my Smokin Tex (yep I am a newbie) The chicken I made prior was fabulous so I felt brave enough to tackle a turkey. I brined the 13.8# bird in the following brine, which I had to double to cover the bird: 2 c. salt 1 c. brown sugar 1 tsp. pepper 1 tsp. onion powder 1 tsp. garlic powder 1 tbsp. red hot sauce Left it in overnight, rinsed and let it sit before I tossed together an improvised rub of paprika, sage, pepper, dash of hot sauce with vegetable oil to put on it as well. What I had read was 50 minutes per pound at 225 and adjusted my day accordingly. A littel shy of 5 hours I realized I spaced off putting the thermometer in the bird to monitor it. Opened the door & shoved it in. 191, I thought I hit a bone, again 175, Oh boy it's done all the while thinking that this was way too quick. I pulled it out and was glad this was a practice bird. The flavor was amazing but of course it was very dry. I am planning on doing it again at a lower temp with the thermometer inserted.