I am going to try and smoke a turkey for the first time this weekend. Was going to get about a 10 pounder and give it a go. I have the MES with the vent mod. My plan was as follows: 1. brine the turkey overnight, inject some of the brine into bird 2. set temp to 225 3. smoke the crap out of it for 3 hours(mesq. and apple wood). vent at top would be completly open during smoke time 4. leave vent at top just a bit open and cook until int. temp of bird is 170 I figure pretty much closing the vent will keep enough moisture in as well as create a little 'bark' on the skin. Don't really care about the time it takes as I've realized you can't smoke based on time. I'm having difficulty coming up with a brine. I've shot some wild turkeys and we just brine those in a bucket of ice water with a bunch of salt in it. Heard alot about combining spices and such, anyone have a good recommendation on a brine. So what do you guys think of me gameplan. Appreciate everyone's time.