1. I was planning on injecting a 18 lb. turkey for better flavor and moistness before smoking it, but have just been reading about the benefits of brining. Would it be overkill to do both? If I only did one, which would give better results? 2. Based on the size of my turkey and the fact that I don't want to spend 9 hours tending the smoker, would it be better if I cut it up to reduce the cooking time, or leave it whole and raise the smoker temp to around 300? I'm using a simple Brinkmann charcoal water smoker; any advice would be appreciated. Thanks!