Today, a whole turkey (~12 lbs) is being smoked in the SI #2 for an early Christmas dinner with immediate family. The turkey was brined ~12 hrs. overnight on Monday in a container placed inside a cooler lined with ice packs in the garage. An ambient brine temperature of 2C (36F) was maintained in the cooler set up. The brine consisted of water, K. salt, brown sugar, orange juice, with garlic powder, onion powder and rosemary. The bird was in the fridge on an elevated rack over a cookie sheet to dry some during the day on Tuesday. Overnight Tuesday it was left in the fridge after being rubbed with oil and a homemade dry rub. This morning it was stuffed with equal parts celery, carrots, onion and green apple. It went into the #2 around Noon at 250F. 3.75 hours in we're sitting at 140 F in breast (167F in thigh). I've done a few whole chickens already in the #2, but this will be my first whole turkey. Looking forward to dinner 
