After the success of my first pork ribs and pork butt I decided to kick it up a knotch and try a smoked turkey breast. I purchased a boneless breast from Costco - $20 for a 3.5 lbs, wrapped in a net. I made a brine consisting of salt, brown sugar, mustard powder, onion powder, ground garlic, pepercorn, bay leaves and nutmeg. The breast is currently sitting in the brine, I'm flipping every 4 hours and will probably have it in brine for a total of 18-hours before I put it on the smoker. Is 18h too long to brine? I don't want the meat to be mushy when I cook it. Is it ok in the net? How does the net react to the smoker?