I have a turkey and two chickens in the smoke right now. I brined them last night and they spent the night in the frig in brine.
Not sure where I got this brine recipe but here it is.
640z apple cider
3/4 cup kosher salt
1/4 cup apple cider vinegar
3 (4inch) fresh thyme sprigs
2 (4inch) fresh rosemary
10 fresh sage leaves (I use only a couple)
1 garlic bulb, cut in half crosswise
4 cups ice cubes
1 (5 3/4- to 6- lb.) bone in turkey breast
4 hickory wood chunks
Preparation
1. Bring cider and the next 7 ingredients to a boil in a large stockpot or 8-qt. dutch oven over medium-high heat; reduce heat to medium and simmer, stirring occasionally, 5 minutes Remove from heat. Stir in ice. Cool completely (1 hour).
2. Place turkey in brine; cover and chill 5 to 12 hours.
3.Prepare smoker according to manufacturer's directions, bring internal temp. to 225* to 250*; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
4. Remove turkey from brine, pat dry with paper towels. Smoke turkey, maintaining temperature inside smoker between 225* and 250*, for 3 1/2 to 4 hours or until IT is 165* in the thickest portion.
5. Remove turkey, cover loosely with foil, and let stand 10 to 15 minutes before slicing.
I do mine in a MES with a AMNPTS I brine the chickens in the same brine recipe as used for the turkey. I have a whole turkey in there this time not just the breast. I love the way these turn out. Good luck with yours!