This is my first of what I am sure many many QView posts. A little basic info about the meat: 14 pound 8% injected solution Brined for about 30 hours in 3 gallons of WinnDixie brand Cranberry Juice cocktail, 3 cups of salt, and about a tablespoon of parsley. Generic store brought rub. Mopped every 2 hours with a chicken broth mixed with pepper. Done after 8.5 hours on ECB (no mods) Used hickory chunks with a hardwood lump mix charcoal. Got my butt kicked by the wind all day and had to fight to keep the temps up. I popped the thermometer in after around 8 hours and got to 175 in thickest breast part. Left it on 30 more min and the bird was done. I have about 8 people that will share this with me for Thanksgiving Dinner along with the usual green bean casserole, cornbread dressing,and some pumpkin pie. I hope this is my first of many great turkeys to come! Happy Thanksgiving everyone! War Damn Eagle!