I still have a couple frozen turkeys from Thanksgiving and want to reclaim some freezer space so I’m doing a 13 lbs turkey today. I brined it overnight in one of my customary kitchen cupboard brines where I use half my spice cabinet and a cup of salt and a cup of brown sugar. For a rub I’m using Weber Garlic & Herb seasoning and filled the cavity with onion, celery and carrots. The smoke took 5 hours to reach 162 IT and was placed in a cooler with towels to rest for about an hour and a half. This was probably my best turkey to date.
I’ve got a full mug and anxiously waiting for the smell-o-vision! 
