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The brine I used was super simple. Water, salt & sugar. Here is where (I think I found it). I cook turkey indirect at 325-350. You will read that turkey takes 12-15 minutes per lb at that temp, but I think it's much less. Maybe it's 10 min per lb. I used a couple cherry wood chunks. Don't want to go too heavy on smoke with poultry and I'd use fruit woods like cherry (my fav), apple, etc. It's a pretty easy cook. I don't get too wrapped up in doing a complex brine, since I don't think it makes a huge difference.