Earlier in the week i pulled out a Turkey (One of the five i picked up day after Thanksgiving for pennies on the pound) and instead of doing up my normal brine i decied to try out the Slaughterhouse brine that so many of you rave about. So i mixed up 3 gallons of the brine and brined the Turkey for 24hrs, let it come to temp and threw it in the smoker with some hickory pellets. Pulled at 165 and let it rest. Cut up the Turkey and was just as moist as my previous brine but to my surprise just turkey flavor. On one hand the brine did its job by keeping the Turkey moist, but from the ingrediants in the brine and the smell (such a wonderfull smell) I had high hopes for some flavor, but not even a hint.