Thanks, Ed...glad the tb turned out well! I debated using a water pan but thought the brine and whatever injection was already in the tb would keep it moist, and indeed the tb was moist. I brined for 5 hours on Friday, then rubbed and left the tb in the fridge overnight. Also used the bacon on top of the tb. I will go with the water pan for the Thanksgiving tb smoke, and definitely allow more time to get to 163F. Overall, though, the tb was done but I noticed some slices of the meat could have used more time and I just threw those pieces away. But what I ate was delicious, and I am looking forward to a tb sandwich for lunch today!