I have been craving turkey sandwiches for awhile now. So I asked my local butcher to bring in a nice fresh turkey for me. After brining for 24 hrs, I got the bird ready for smoking. Its just a little over 13lbs. Then on to the WSM at 300 deg over hickory wood. Here it is about 1/2 way in. And the finished product. It smells so good. Now to wait a bit before I carve it.