Hello all, I have been seeing many different brining times for turkey 12, 24 hours and days ? I am hoping to be smoking 2 12 pound turkeys and just wondering how people pick how long they will brine! Also I have always rinsed my birds after but came across some recipes yesterday where they didn't mention a thing about it? Also I have read many different temps for when it is done. What is average breast / thigh temp? I have 14 people coming so don't want to screw this up. And what are people's favorite wood flavors ? I am using electric smoker I think at 250. I also should add that these will be enhanced birds with an 8% solution but have already seen the threads on here and will still brine them. Thanks !!!!!