Ok, things went well. I had a 13 lb. bird after prepping, and decided to try injecting, instead of brine this time.
Onto the Turkey Canon. This was filled with the leftover injection liquid, which consisted of melted butter, apple cider, beer, & spices.
The Canon raises the turkey up, so it was too high & didn't fit in the Weber, Plan B, into the fridge conversion.
AMNPS filled with 50/50 maple and apple pellets. The fridge conversion smoker was chugging along at about 290°, +/- 5°. I'm afraid to set it much higher, as I don't know what the limits might be on the Brinkmann replacement element. Wouldn't want to burn it out.
About the 3 hour mark. Notice how little liquid has pooled underneath. I think most of it stayed inside the bird.
Okay, it hit the 165°+ in 4 hours. Not bad. I almost forgot to get a shot of the done bird. This is the "unhacked" side.
Looks like I've got enough leftover pellets for another one.
So the verdict? I think a combination of injecting and using the Turkey Canon kept the bird every bit as moist as when I brine. In addition, the Canon also seemed to speed along the cooking time. Not to a huge degree, but I think it shaved off maybe an hour on a 13 lb. bird.
I may use this route from now on, and save myself the time of brining (not to mention the salt & sugar.)
Edited by mneeley490 - 11/11/13 at 8:53pm