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I screwed up and read a recipe wrong and used too much pink salt for a wet brine on a ham. I used 6 tbsp of pink salt for a 10 lb ham. mixed it with 2 gallons of water 2 cups of salt and 3 cups of brown sugar. it has been sitting in the brine for about 5 days now. I was planning to smoke it...

I am smoking a 22lb turkey for thanksgiving. Due to the size i was going to cut it in half and smoke it on two racks to stay out of the danger zone. My smoker only goes up to 275. I was planning on using apple juice in my water pan and applewood chips for smoke, or should I use something...