After seeing Jeff's newsletter about his turkey and cranberry brine, I caved in and decided to smoke my first turkey.
Here's where I'm at:
10.5 pound bird
I brined this birdwith 1 cup of Kosher Salt, 1-64 ounce bottle of Ocean Spray Cranberry Pomegranate Juice and 1-64 ounce bottle of Ocean Spray Cranberry Blueberry Juice (was on the wrong shelf in the store and I didn't catch it) for 17 hours in the fridge in a 2.5 gallon resealable bag. (Don't know how Jeff got 4 bottles in a 2.5 gallon bag!)
I washed down and patted my purpleish colored bird dry and put it back into a 2.5 gallon bag and added 1/3 cup Canola Oil and 1.2 cup of Jeff's Rub.
1:15pm put chimney of lit charcoal into WSM on top of ½ filled charcoal bowl
1:18pm 275°; closed the bottom 3 vents to ½
1:25pm 300°; added 4 cherry and 2 ??? wood
1:30pm put in lower rack with foil catch container and top rack with turkey; outside temp was 57°
2:30PM adjusting vents trying to maintain 230°-240°