Ok, I've scoured the forums high and low and have found bits and pieces to help answer some of my questions, but I still have some concerns. I'll be using an apple wood with possible cherry mix. With that said, here are my questions: (i know some of them are subjective) 1. I have a 9.75lb bird and would really like to get a nice smoky flavor with crispy skin. The thing is, I have a Brinkmann Electric smoker which is only capable of about 250 degrees (due to the weather outside). But after a couple hours of smoke, I can gladly put it in the oven at a higher temp if this will get me the crispier skin. Wasn't sure if this would get the desired effect though. If it will, what would the oven temp be? 2. Any brine recommendations, preferably something that won't make the bird overly salty? 3. Should I use a rub? I've considered using a butter rub similar to one offered up by BBQ Engineer (http://www.smokingmeatforums.com/for...=turkey&page=2) 4. Any recommendations on what to stuff it with, that would complement the applewood? 5. What am I looking at for total cook time? Any help is GREATLY appreciated. And as you can tell, I need to get it in the brine by this evening lol. EDIT: 6. Would I be wise to use something other than apple for a smokier flavor? Pecan seems to be popular.