Well today is the day or I should say tonight. Have a 16lb bird in the brine ( Slaughterhouse version with fresh Basil). Kind of anxious as the temp control has been a challenge with the winds but I think it will be ok. Plan to use citrus wood with some Mesquite to smoke. Estimating 8hrs @ 220~ . SO the plan is to put it on later today and let it work thru the night..
Sure appreciate this forum as it has a lot of good folks with great ideas.
Next project will be trying to resurrect some very old recipes of my great uncle. He made the best polish and summer sausage when I was a kid. Lot's of garlic and stuff with fresh pork and venison or what he could find.
Cheers OR SMOKER IN AZ