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Nice to know this. I have been volunteered to produce as much pulled pork as I can for an upcoming church outing. I figured 40 lbs would be really pushing it but it looks like you did more than that in your 18.5. Thanks for sharing the pictures.

I followed the apple brine recipe including the suggested cooking temp of 325 - 350. This one ran at 350. I used 3 chunks of smoke wood. Apple and Cherry wood. I did rub the skin of the bird with a little vegetable oil to try to get a crispy skin. Not sure if that is what made it so dark...

Did my first turkey in the WSM this year with the featured apple brine recipe. Turned out splendid. Several comments were this is the best turkey I've eaten in my life. 14 lb bird cooked in approx 2.5 hrs at 325 - 350. The hardest part was getting the temp up on a windy day.