I am hosting an annual BBQ at my house a week from this Saturday. I'll have 3 smokers going, and on one of them I plan to do a whole turkey (aprox 13.5 lbs). I've only ever tried a whole turkey once before, and it was about a year ago. It came out OK, but to be honest, I can't begin to remember what I did, or how I cooked it. I've read a bunch of posts on this site about brining the bird ahead of time, but not too familiar with the process. I'll be using a Brinkmann Gormet charcoal smoker for the turkey. Any suggestions on brining, and/or a simple recipe? Cooking temp? Wood? etc... I'll have roughly 50-60 people coming to the BBQ. I'll have 6 racks of ribs, pork butt, smoked baked beans, smoked chicken wings, and the whole turkey. Appreciate any suggestions or tips!!! Thanks in advance!