I’m not a huge fan of the gobbler but several years ago at a Super Bowl party, the host rolled out a real smorgasbord of smoked goodies, one of which was a turkey. Since then, I’ve had only the non-smoked version some of which were brined and some weren’t. The white meat on those that weren’t brined was a bit on the dry side while those that were brined turned out quite a bit juicer. Unfortunately, the trade-off for juiciness was saltiness! So, when the weather breaks (only a few weeks here in North Texas) I’m going to look for a 10 to 12 pound gobbler candidate for my smoking sauna. My question for the forum’s masses is to brine or not? Bossdogg posted this link a bit earlier and the brine is appealing because it uses less that half the salt of other methods but if that’s a step I can forgo and not give up on flavor/juiciness I’d rather spend the time doing something else, maybe like rolling a fattie? So, some advice would help – brine or no brine?