Snapt—we are doing the same thing. I’ve been brining the turkey since yesterday morning, and it’s going on the Big Green Egg tonight. 225 degrees, a mix of pecan, hickory, and apple wood chunks, slow and low, and it should take about 9-10 hours for our 18 pound bird. This is the fourth year that I have done it on the BGE and it always turns out amazing. If done right you will have an incredibly moist turkey with a gorgeous pink smoke ring. Good luck with yours!I’ll be cooking my little 13 pounder on the Big Green Egg for the first time after several years on the Traeger. If it works out well the Traeger may be going up for sale soon...
I’m trying out a 3 day dry brine for the first time too.