I found a couple of 12.5 pound turkeys in the freezer at work. They were part of a promo from one of our vendors last fall. I volunteered smoke them for the small group we meet with at church.
First they went into a brine Saturday night. Then onto the Egg at 325° with apple wood chunks until they came up to 160°. One took 2.5 hours, the other 3 hours.
They came out juicy with just enough smoke and were a big hit with everyone. Much better than the first try a few years ago.
Only got a picture of the 2nd one just before it came off the Egg.
Thanks for looking.