Well heres my X-mas smoke job. I brined these 4 birds for 16 hours with lemon and lime and kosher salt. Washed them good and into the Y-sauce original for 5 hours. I put them upside down and filled the cavity and kept basting them. Now onto the smoker till 170* with apple,cherry and maple wood combo. I took the leftover Y-sauce and reduced it down for a mop. I had a hummingbird keep watch over the smoke or he just liked the warmth, not sure. And of course here's the qview. Enjoy and Merry Christmas to all!