Thursday was Thanksgiving at the releatives. Today we fix our own turkey. Been smoking a turnkey for almost 20 years now. Was not until this forum that I really discoved brining. Up until that point I was simply rubbing and putting on my Weber Kettle. This time I made the Chef J brine and will be adding my simple rub to it. I am giving my MES the holiday off, and will be uing my Weber Kettle once again. Will post pics as I progress though the prep and smoke. Right now the bird is in the brine bucket (uncovered) after a 24hr brine (per Jeff's recipie) Thanks again to the forum for teaching this old dog new tricks on turkey smoking. Well...here is an unimpressive shot at the bird in the brine bucket drying out. Got the bucket from the local supermarket bakery section so you know its food grade. 3 1/2 gals worked out nicely.