I'll join the turkey parade. I thought this forum knew about pork and beef! they kick butt on turkey also. I brined in salt and sugar overnight. I used the turkey frier hanger to keep her vertical, wired her legs up with SS safety wire. Spryed her down w/ apple juice and Capt Morgan 75%-25%. Put her on the GOSM @ 7:00am. cherry, pecan and a little hickory. Smoker was running alittle hot, 250ish. Got her off when she hit 170 in the breast. Rested in a towel for 2 hours and sliced. I had to stop eating scraps to write this. My son is all over me for the scraps, I can't make soup out of whats left of the bones. Its so good. Thanks for all the info.