Here is the results of my cook. I brined both turkeys overnight in a simple, salt, brown sugar, and water in an Igloo cooler. I smoked one turkey for 3 and 1/2 hours (had the wife plug in the smoker while I was about an hour away), and then did the first TBE turkey with the lid down for a little over 2 hours (12.8 lbs). I pulled that turkey and put in the smoked turkey in TBE. The smoked turkey temp was 135 at the end of smoking. I then fried the smoked turkey in TBE. It took 42 minutes to cook. I believe I cooked both a little too long, pulling them at 170 or so. In retrospect, I wish I had pulled them at 165. Still, they were both excellent!
Here are some pictures: Set up; first TBE turkey; smoked turkey after TBE; side by side comparison; and the final one is the meat platters--smoked on top.
The consensus from the family is that the texture and moisture was excellent on both. Although the smoked flavor was perfect, most thought that for the traditional holiday turkey, the smoke flavor was not what they would choose. Next year, I will just do the traditional TBE.
BTW--from seeing some of your presentations, my carving is definitely lacking!
Thanks you guys for all your help!!!
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