The turkey with Slaughter House Brine and Cure #1 came out great. Being great grand parents, we have had a lot of turkey prepared in many different ways. My wife said it ranked at or very near the "best ever". Meat around the drumsticks and thighs was a little red but I assured everyone it was from the brine and that is was done. It was exceptionally moist and tender and would have to say I would certainly do it again. I mixed butter and Jeff's Original Rub together and loaded the breast under the skin and covered the entire bird with it before it went into the Smokin-It #3 at 250 with 3 1/2 ounces of cherry/hickory. I also basted it with the same butter/Jeff's Rub 3 or 4 times and the color was awesome. Took a total of 4 hours to get to 165 and because some family was late, I let the bird rest loosely covered with foil for about and hour. It was still plenty hot!
