Heading to the in-laws' for Thanksgiving, and they've decided we're going to the country club. He's 95 and we're not allowed to discuss her age, so I can't blame them. I can't have Thanksgiving without leftovers, so I'm bringing the mini and a 15 pound turkey that's being cured as we speak. Also gonna make a couple pies, some cranberry sauce and a vat of stuffing tomorrow. The brine: 2 gallons water. 2 cups brown sugar. 1 cup salt. 2 cans apple juice concentrate 4TB pink salt. (Cure #1) I went light on the salt as I'll liberally salt it when it goes in the smoker and I don't want it overly salty. I went heavy on the cure as I'll be only able to brine it for 48-60 hours Plan to smoke over a combo of Apple and Pecan. Pics to follow!! Stay tuned.