I volunteered to smoke turkey for Thanksgiving this year and since I've never done one I thought I better practice first. I found a 12 lb. bird on sale and I found a brine that was simple and sounded good. Put the bird in a brine bag in an ice chest plus ice for 18 hrs, pulled it out and let it dry. Rubbed down with oil, coated with a Brown sugar bbq rub and put it in a 300 degree smoker for 5 1/2 hrs. It came off at a 165 IT. I have never brined before but will from now on. Smoker or not!! Juicy and great flavor from the brine.