Brandon,
I have been smoking turkeys for a while, I always brine my bird and this is how i do it, i buy frozen birds and use a large cooler, add the bird water salt brown sugar and seasonall, close the cooler and allow it to thaw in the brine, as it thaws it seems to suck the brine into the meat, the next morning i wash the bird add a small amoun of rub and on the smoker it goes,i use a charchol smoker and add hickory chips that has been soaked in water, i add wood about 1/2 the cooking time, run the smoker at about 225, i pull the bird at about 170 and foil, it will contue cooking, also after about 3 to 4 hrs foil the wings and ends of the legs, our bird has never been salty, just dont over cook the bird, It is the best thing you ever ate, also keep the bird around 12 lbs. This year i am going to try Jeffs birning method using cranapple juce, Good Luck
Happy Thanksgiving
Quint