Smoked that turkey today, and boy was it good.
I followed the brine, injection and spritz recipe from: http://www.smokingmeatforums.com/t/83932/turkey-brine.
The photo uploader on the forum doesn't seem to be working today, so if you wanna see the pic:
This is probably the most flavorful and juicy turkey I've ever had!
* Rub was simple coarse black pepper, kosher salt, little bit of sweet paprika.
* WSM, 260-ish, cherry wood chunks
* It was two Butterball breasts - one had dark meat, the other just white. The dark one tasted better IMO - but fell apart while slicing. The white was still solid, just not as melt in your mouth good.
* Stalled badly at 157 degrees, going almost an hour before limping to 160. Then it dipped to 159, so I wrapped for the last half-hour to get over the hump.
* Let it rest about 20-25 minutes after pulling at 164.
* Despite just being a simple rub, this turkey seriously has some subtle zest. Very surprising and awesome. Must be that tiny bit of Cajun spice in the brine and/or that Italian dressing in the injection.
* It has a nice, light and soft smoke ring - didn't really show up in the pic, but it's there.
Highly recommend the recipe.
Going to be eating this all week for lunch!