I have used Mad Max's turkey method for a few years with great success, but want to try my hand at smoking a turkey this year. Aside from the usual rules of indirect cooking and smoking meats (I have done several briskets and pork butts), is there anything special to consider with a turkey? To brine or not to brine is one that comes to mind, although it seems that brining may not be necessary, just an added benefit from what I have seen.
I plan to smoke the bird (probably 16 pounds or so) indirect at about 250 dome temp, or a little below, until the breast meat is 160 - 170. What is the best wood to use for a nice, smoky flavor?
Thanks in advance for you tips!