I've been charged with the duty of bringing the bird to this year's Thanksgiving dinner. I recently got a new smoker and have been rehearsing with several whole chickens. This has been good in that I've learned some of the nuances of my smoker and have learned from some mistakes. The last couple of chickens turned out great in fact!
A turkey will be a new thing for me and I'm a bit nervous about it. The bird I bought is fresh, not frozen, and is about 12 pounds. I've never brined anything before but I hear it makes for a tasty dinner. I've seen a couple recipes here on this site and like the looks of the Slaughterhouse Brine. Is there any preparation beyond just mixing the ingredients? Do I need to bring the mixture to a boil or anything?
My smoker has a hard time getting below 250 degrees but can hold there or above pretty well. I typically do chickens at 300 until internal temp is at 165. Can I do this turkey the same way? About how long can I expect this to smoke for a bird this size at 300?
I'm sorry if these questions are dumb. I've searched this forum site, as well as others, and am a little overwhelmed by it all. I need things simplified like crazy for my little brain I'm afraid!