Thanks to everyone, Tim H, Gretl, and the rest of the gang for checking in with me on great suggestions for a salmon cook tonight. A little compromise in the household, as my wife wants a more simple and traditional flavor, and I wanted to try Tim H's brining recipe..so we settled on one filet her way, and I get to do Gretl's Dijon-Bourbon Glazed on the other. Unfortunately, won't have time to brine, but instead, will get the Egg started cooking at 5:30, and the guests will be over around 7:30....so they'll be getting the best of the Egg, hot off the grid. Last night's turkey over apple and maple took 6 hours @325 (24lbs.), and the rest it took on the kitchen counter made it hard to sleep last night. Thanks to ye again, and have a great weekend everyone!! Big Murth...somewhere on the banks of the Rio Grande.