The smoked turkey (from the rotate in the brine thread) came out delicious and the ribs weren't half bad either. The salt-to-water ratio was perfect. 1/2 cup of kosher salt per gallon of water put just the right amount of flavor in the bird...I also added a little sugar, some juniper berries and some garlic to the brine. I pulled the bird off after 6 hours....almost overcooked it but caught it just in time. I did go by internal temp but I was paranoid about dealing with poultry so I erred on the side of caution. I'm not a dark meat guy but I could eat this stuff all day....it is delicious. Once I got the temp set on the smoker it stayed put right around 230....perfect for what I was looking to do. Thanks for the input guys. It's nice to take years of experience and use it to skip many of the mistakes that I could have made. The many threads on the WSM made the learning curve very steep! The skin was torn when I unwrapped the bird but I was able to hold it in place with some tooth picks. The turkey was some of the best I've ever tasted....and that's saying a lot having eaten my moms delicious roasted turkeys for 41 years!