Thanks for the bump Wampus. Thawed an 18 lb bird last night using the cold water method and have been debating a brine since its enhanced. Planned on cooking it today with no brine to avoid saltiness but after reading the roadmap on the issue I'm going to brine it for tomorrow instead.
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300
When all else fails just ask yourself, WWGALD???