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We had an extra turkey left over from the holidays and decided last weekend to cook her up . Apple juice brine then coated the skin with bacon fat before salt & peppering.
Thanks guys. I've had good results using the brine here virtualweberbullet.com It was an enhanced bird so I doubled the juice and used the listed portions for the rest of the brine to fully cover the bird. It was in the brine for ~24 hours, and then taken out to rest for ~12 hours. Right before cooking I liberally brushed on melted bacon fat, then threw on kosher salt and black pepper.
WSM setup was 2 fully lit chimneys of Kingsford and threw in 2 fist sized chunks of oak, and kept the water pan empty.
It was a 15# bird and took 2.5 hours at 350 degrees.
Thanks for the narration. So many get on here and post a shot of the finished product or a slew of shots and never a word except maybe . .This what this is what I did today. Nothing more .
As a courtesy of us whom you have come to ask or advise or just want to show what you did ;please add Narration of what and how you did it. It saves a lot of head scratching trying to figure out what you have posted.