Busy weekend on the smoker, ham on Sat and Turkey on Christmas. Ham post http://www.smokingmeatforums.com/t/115141/smoked-ham#post_739590
Wife was going to be out of town with the daughter and granddaughter for Christmas, youngest daughter wanted to make the fixins if I smoked a turkey.
Found a 5 lbs butterball on sale at the local store.
Did not get pictures but soaked in Tips brine for three hours, 1st pic breast all rinsed off and next pics all rubbed and back into fridge for a couple of hours.
Have the AMNPS filled with pecan pellets ready for MES
Next couple of pictures show turkey in MES ready to roll.
4 hours later and the bird is under the knife, very moist (hard to see here)
Here we have the spread laid out ready to devour.
Dads 1st plate.
Bird was in MES for 4 hours and taken out at 158 deg. Alyse did a great job on all the other menu items, plenty of leftovers for next week.
Thanks for looking