Smoked a 12lb. turkey yesterday, using Sweetwater Spice Company holiday turkey bath and Cattleman's Grille Ranchero seasoning. Brined the turkey in the bath for 24 hours, patted dry, and left in fridge for 24 hrs to dry skin. Seasoned well under the skin and on skin. Popped in on UDS for about 3 hrs (honestly I forget) with some pecan chunks for smoke. I never saw a bird carve right off the bone like that. Six perfect pieces. Had a drummie and a wing for the chef. Vac sealed the rest to go up the mountains of PA for rifle season this week. I'm bringing turkey and pulled pork as my 2 dinner offerings
