Here is the start of my very first Thanksgiving Smoke. Going to do a whole Turkey (8lbs) and then two bone-in breasts about the same size. The whole turkey and one breast will be "standard" and one breast will be "spicy". I'm pretty much following Jeffs instruction from the Smoking Meat news letter. I have a game plan but if anyone has tips by all means give them to me! Goal is lunch on Sunday the 24th with 40 people at our house! YIKES! (there will also be a fried turkey and and a ham provided by other family members) Okay so far I have thawed all my turkey its now in the fridge. I have mixed up my bacon butter which by the way SMELLS AMAZING! I plan to smoke the whole turkey on Saturday afternoon and re-heat it in the oven on Sunday while the breasts are on the UDS. I just don't have the room to do all of this at one time on the UDS. I know this is not ideal but if anyone has suggestions I'm listening. I'm going to try the buttermilk brine on at least the "standard" and just season with poultry seasoning and some salt and pepper and of course the bacon butter. For the "spicy" breast I'm going to brine/inject it like scarbelly wings. I have not decided yet if I will brine it in the buttermilk brine with the rest or mix up a spicy brine. So unless I change my mind in the next few hours tonight my whole turkey goes into a buttermilk brine and is queued up for a tomorrow afternoon smoke.