I got the inspiration from post #16 in this thread:http://www.smokingmeatforums.com/forums/showthread.php?t=83810&page=2
Pops6927 answered several PMs I sent asking for details.
I brined / cured / pickled for one week in following mixture.
1 gal. water
1 cup sugar
1 cup brown sugar
1 cup salt
1 tbl. DQ Cure
(I made another half gallon to same ratios to completely get bird submerged in my brine vessel.)
I am a newbie and my only smoker is an ECB (electric) at this time. I was worried about the weather causing some serious problems. It was in the 20's with wind and spitting sleet. I made a brick ring around base, positioned as close to shed with door open to block wind. I also spent $1.99 on blanket at Goodwill and another $2.50 on washing and drying at laundermat next door before using. The temps in good weather have stayed right at 225* to 230* using checked therm on grate. The insulation certainly worked and maintained my chamber temp much higher to 250* to 255*, thus freaking me out on how fast it was cooking.
Following is only picture of bird, wrapped it foil and towel and placed it in a cooler that I had heated up foiled bricks lining the bottom. Arrived at party roughly 30 minutes later and bird was vaporized in about 20 minutes. Several people doing the serious suck up all night 'wondering' how hard it would be for me to knock one out for them. This was awesome and would recommend to give it a whirl. The bird had way more of a hammy taste than what I was anticipating (a good thing). This bird was as or more juicy than any bird I have done; even with the multiple probe holes I did on checking temps, bird looked like it got hit with buckshot.
The dark meat had an unbelievable beautiful color. I used a 75% pecan with 25% hickory mix of wood, next time I will bump up the hickory. The smoke taste was a very nice finish, not a power punch at all.
Thanks to all for answering my distress calls!