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Sorry it took so long to respond! Work has been a bear this week! I used a simple brine of 1 Gallon water: 1 Cup Kosher Salt, 2 Tablespoons Tony Chachere's, and 2 Tablespoons of Rosemary I smoked it for 2 hours at 150, and finished it at 225 for about 30 min. @ Mr T, I never weighed it, since...

Well... since I am showing just how much of a noob I am, I don't have any other pictures. I promise to do it right the next time! Sorry!!!  It does taste absolutely fantastic, this will be repeated often!!!

It was very good, thank you! next time I will not brine it as long as it was a bit saltier than I believe it should have been.  

Today I smoked a walleye fillet, I brined it, rubbed it down with safflower oil, applied some lemon pepper seasoning and some dill, and smoked it with Alder. Can't wait to try it!

Today I smoked a couple turkey breasts, I brined them for 4 hours, rubbed them down with olive oil, applied a rub, and smoked them with Alder. Can't wait to try them!

Thanks to everyone for the warm welcome! I certainly plan to be a contributor as I make this journey! Thanks again!

Been lurking for about a year, figured out I never signed up! I currently reside in Ohio, I have a 24" Camp Chef that has been great, I have mostly stuck to smoking pork shoulder and turkey, but looking to expand and certainly want to give cold smoking a shot! Thanks!