Left one i wet rubbed overnight and the right one i brined for about 12 hrs. Brine was kosher salt, white sugar, garlic, onion and some peppercorns. The wet rub was pretty much the same just no sugar and some paprika. This morning i inject each with some butter and chicken broth. Smoker temp has been steady between 230-240. Using apple with a bit of hickory. Turkeys are looking good at around 3 hrs.