I just put my 14lb turkey in the brine (basic brine recipe but with 1/2 the salt and some of my own Cinnamon Chipotle rub mixed in). I'll be getting this bird out of the cold box in the morning around 8am and prepping it for smoking around 9 - 930am.
I'll be photographing the progress throughout the day and will try to hop on here and share some pics with you. I'll also be updating my blog site throughout the day with the same info for anyone interested.
This will be my third year smoking a turkey on Thanksgiving. The wife still makes about a 22 pounder in the oven (the inlaws LOOOOVE to eat our food), but this insures plenty of good tastin' leftovers for the week ahead.
I hope everyone has a great Thanksgiving and I wanted to pop on here now and say THANKS to everyone on the forums that have been so generous in sharing their knowledge and friendship throughout the years! You have helped me raise the level of my cooking, and for that my entire family is thankful!