Phil, I recently smoked a turkey for practice before this week coming up turkeyday. First time I did a brine, my brine consisted on 1qt applepie (moonshine), 1 cup of Kosher Sale, 2 cups of brown sugar and 1 cup of maple syrup two cups of water. I mixed all together. I used a 12 pound butterball free range bird, soaked the bird in a large tupperware bowl for 18 hours covered it up with cellophane, once the bird sat in the brine, I injected it with Tonys Butter creole. I used cherry wood chips on the egg, using a turkey stand poured two 12 oz beers inside (like the drunken birds), placed the plate setter legs in the upward position, placed a drip pan covered in foil poured three cups of apple cider in the drip pan, I used a DigiQ set at 230 degrees, the bird cooked for approximately 3 hours. It was AWESOME. I let the bird set off the grill for about 30 min before started cutting into it. I used internal probe where the temp of the breast and the leg reached 170 degrees!