First of all, I apologize; I didn't search the forum for answers as I am a bit short on time.
I am going to smoke a 13lb turkey in my 18.5" weber smokey mountain. I made one last year and it turned out great. But I forgot how I did everything. If you have a good recipe (brine, baste, temp, time, etc.) or step by step, I would really appreciate it.
I will be using royal oak, with apple and either white oak, pecan or hickory.