Finally the rain stopped and I got the chance to smoke these birds. The chicken was a 7 pounder brined overnight in a mix of water, salt, dark brown sugar, maple syrup and orange juice. The turkey breast was a 6.5 pounder brined in the same mix but just for 3 hours. Went a little heavier on the salt since the brine time was smaller. Also made a turkey fatty. I mixed sweet Italian turkey sausage meat with ground turkey and added to that a mixture of sauteed apple, onion, jalapeÃ±o pepper, shredded low fat mozzarella and shredded low fat cheddar. Mopped the fatty with a mix of evoo, maple syrup and white grape juice. All smoked at around 300 degrees over orange wood. My first time with orange wood and it won't be my last. Awesome smell, very fruity, and it definitely enhanced the orange flavor in the meet from the oj in the brine. Lots of leftovers and for some smoked turkey and chicken salads for the week for sammies.