Ok... so I start out by making my own brine. Hopefully not too over powering. 1 gal of fresh apple cider, 1 1/2 cups of sugar, 1/2 cup salt, some pultry seasoning and Emeril's Essence. It's in the bucket soaking in the flavor overnight. I figure about 730 I will be putting it in the smoker. I am thinking about 275 degrees??? Any thoughts on making the outside nice and crispy and meat nice and moist? Has anyone tried soaking in apple cider?? I would appreciate any feedback. I will keep you all posted.