Well I decided to brine beforehand because I was too hung over to sit with a smoker when the turkey was thawed out.... (I have the week off, wife off on trip)...I used the 2 gal water and 2 cups kosher salt, 3 tsp cure #1, 1 cup brown sugar, fresh herbs brine, boiled it - cooled it - injected the brine in about a dozen places then plopped the bird in the brine bucket and put it in the downstairs beer fridge for 1 1/2 days. After that, I Placed the drained bird in refrig over night and smoked it today at around 215F for around 5 hrs when the thigh temp was around 170F. Smoke was light and definately wispy and blue curling out lazily from the chimney and not billowing. I didnt baste it either tho I could have from the dripping pan juices.. which I gave to the dog. Tasted outstanding and looked very nice. I didn't use a rub this first time cause I wanted to taste the smoke. The cure gave it that hammy taste which reminded me of the Russian smoked chicken I ate while over THERE some 3 or 4 times. Overall I am satisfied with the results. Whata ya think?