Smoked a 13.5 lb non-enhanced bird yesterday. Followed the "Honey Brined" recipe on the virtual bullet site. Not to bad, based on eating the trimmings from the cutting board. I did cut the brine time down to one day. Other then that pretty close to what was written. Nice flavor and color. I smoked her in the GOSM @ 230f, not worried about the skin. Internal was 170f when I pulled it off. Let it sit on the counter under a foil tent, then into the 'fridge. I am taking this bird to my sister's house, so I carved it up today. They don't know I'm bring it. Just a little showing off. Placed the sliced meat in a food saver bag. Sucked'er down alittle and hit the seal button. The machine does a great job preping food for travel. Good luck to you all and have a safe and smokey Thanksgiving. After 3 hrs.