I've been smoking turkeys for years, first brining them to provide flavor as well as moisture. This year, for the first time, I will be egging the turkey. I've seen from earlier posts that turkeys cooked in the BGE come out moist without the need to brine. Since the brine also contributes a desirable flavor, I'd like to continue doing it. I'm wondering if any of you have had experience with cooking a brined turkey on the egg. Is there a downside? I'd appreciate any input. Thanks.