My T-Bird for tomorrow is in the books. Just took it off.. A brined bird (my first brined) and smoked with sweet hickory pellets, followed up with smoked Kosher Salt and a variety of peppers: Jalapeno, Habanero, & Poblano.The peppers are on now at 110 and will go until they dehydrate. Then I am going to chop 'em up an mix with the salt... Will see how they come out.. Here is my handi-work for tomorrows Throwdown here in New Braunfels Tx. 13lb bird - 250 for 6hrs - stuffed with apples and onions, a little "Slap yo momma" seasoning" mixed with butter injected under the skin in all the right places. Hog tied so it doesn't fly off Probes in place A Humble beginning.. It didn't get away...yummmy... At rest, and catching some zzzz's Ready to wrap for the night ! Moving on to the Salt n Peppers...... Cut in half, deveined, de seeded, and soaked in ice water for a couple of hours. Poblano, Habanero, Jalapenos... Ready to Rock-n roll Laid to Rest for the night at about 105* with some hickory pellets. I hope they come out ok, I expect 24 hrs to dry completely. I hope I don't screw them up. Going to up date this again late tomorrow if they are not incinerated,...Ok all Smokemeisters ....comments please. Im going to bed now. I'm whooped. Wishing all my newfound friends and your loved ones., the best of the best for Thanksgiving. God Bless.