So, this was the first time I ever smoked a turkey. It was a 14 lb turkey. I used a webber smoker. I stuck to Jeff's rub, bacon butter and brine recipes to a "T". I thawed turkey in a cooler for 3 days(slow thaw). Placed in brine in clean cooler. I had to use 5 gallons of distilled water to completely cover turkey in brine. After 24 hours in brine, I prepared smoker, rinsed bird, patted dry, placed bacon butter in and on turkey with the help of a 6 year old, who loved doing this. Once smoker was holding steady at 225 degrees (1 hour), I placed bird in smoker. I used a combo of Apple and Cherry wood for smoke. After 2 hours, I flipped bird, then after another 2 hours, I flipped bird again. At 5 hours, I basted with Jeff's baste recipe and again at 6 hours. I quit adding wood after 4 hours. This bird came out excellent. Best, moistest, tastiest turkey ever and it was a HUGE hit amongst 25+ family members. Smoking will now be our new family Christmas tradition. I will attempt to get pictures here shortly.