Hey there! Just wanted to let you all know I am still learning and NEED practice! My wife picked up a couple of turkeys and said that I will be smoking them for the WHOLE family next week! There will be 30 or so people here... little nervous. Any way. Here is what I have done so far.. I didn't brine this one. I injected instead. I know brine is better, may try Jeff's Cranberry-Pomegranet Brine for the next one. I then coated with a homemade rub and olive oil. Got my Chargriller SFB going at about 250* and its been hovering between 200-250 since. Using hickory. My only hope is that it comes out resembling something edible . Any other suggestions or ideas?? Should I be adding moisture to this while smoking? If so, what is the best way?