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12 lb turkey on Nov 28, 2015. My first turkey in the WSM. did a 12 hr brine with 1/2 cup kosher salt & water. used the Jeff Phillips classic BBQ rub and smoked it for about 6 hours to an IT of 165 in the breast. Targeting a smoker temp of 225. still learning to keep that one stable.
Meat came out flavorful and very moist, even the white meat is moist & tender. Skin is dark but oh well.
