Brined turkey for about 15 hours, injected with creole butter and let the WSM rip at 325-350 for about 2.5 hours to 165' temp. Came out great. Happy thanksgiving everyone!
I just did 2 butts 8lb Ea on my 18.5 top grate running about 225 and took about 16 hours using kbb. That was my fist time doing 2 butts at once. It really slowed the cooking process.