hey quick question, I have two Butterball boneless turkey roasts that are 3 pounds each. I plan on smoking them on an ECB. According to the packaging, they contain "20% of a solution". I'm assuming that solution is a brine. Should I proceed to brine these birds over night anyway, or just assume that the birds will remain moist throughout the smoke? First time trying to smoke turkey meat so I'm a little apprehensive. Also, is it ok to place the thermometer in the meat at the beginning of the smoke, or should I wait a couple of hours? Thank you for any advice you can provide!