Smoked a 13# turkey last month and it turned out awesome. Brined it overnight, gave it a rub down, and stuffed it. Brine: Salt Pepper All spice berries One more item I cant remember Rub: PAM spray Salt Pepper Paprika One more item I cant remember Filling: Onion (quartered) Granny Apple (quartered) Handful of rosemary and sage tied Smoke: 25/75 Apple/Hickory Cooked around 260* for 4-5 hours. Sorry no pics of it sliced. I always forget to take sliced/pulled pics of cooks partly because I want to eat ASAP. The sage/rosemary inside gives it a very nice flavor that everyone said was great. Coming out of brine. Stuffed and rubbed Start the clock. All done. Take inside and foil cover and let rest than carve.