My first post here and looking for an opinion on smoking a brisket and a whole turkey on two levels of a water smoker (Brinkman smok'n/grill) converted to gas from charcoal. The brisket is about 6# and the bird is about 11#. In the past I have put the turkey below and the brisket above and am using apple wood for the smoke. Main question is I never brined a bird before and just looking for pro's and cons of whether to brine or not. This time I'm using a fairly peppery rub on the brisket and a pretty basic rub on the bird.
Thanks for your thoughts,
Jon
Thanks for your thoughts,
Jon