We've got an abnormally warm weekend going for us in Indyanner, perfect for some patio smoking! Had an 11 pound turkey left from last season's sales.
Brined it in modified Slaughterhouse Brine for 24 hours. (Add'l Brown Sugar, Apple Cider Vinegar, Sage) Quartered it for more smoke, faster cooking - been in about 4 hours so far.
Smoking it to 180*, then into the oven for about 1/2 hr at 325* to finish.
Daughter is visiting for dinner tonight. She'll get some leftovers, going to cut up the rest and vacuum pack it for freezing.
Good stuff !