Okay, I've smoked turkeys before but thinking of trying something different. I've always smoked my bird "whole". 1: I'm thinking of splitting the turkey to cook it flat. Are there any special concerns pro or con to doing this? 2: I have never brined a bird. Again, what are the pros or cons (if any) to doing this? As far as the seasoning goes, I won't even go there with y'all.... That's my wife's department and if I'd dare try and season it, I think she'd kill me :wife: Would her seasoning profile (butter, rosemary and I really don't know what else she uses but its pretty good) be changed by a brine? Or could we brine the bird with her " special " seasoning? All help and advice is greatly appreciated.