Great idea's for alternate brine bags/pails. Might use one next time.
As promised, the turkey's are on the smoker cooking away. I ended up putting a dry rub onto the turkeys this time. Thought it might help in giving the skin a little bit more flavor. I also injected the turkeys again with a mix of maple syrup, honey and butter. Wrapped them with cheesecloth that was covered with melted butter. Didn't add any seasoning to the butter since there was a dry rub already on the turkey's. Hear or the pics as they were being prepared and put onto the smoker. The smoker has been maintaining a temp around 265 this morning. I would prefer it to be a little hotter, but that is the way it goes. I still anticipate the birds being done in about 3 to 4 hours. Enjoy.
HAPPY THANKSGIVING EVERYONE!!!!!!!!
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