My name is Mike I'm from Baltimore I'm new to commenting but have been reading suggestions and recommendations for a while now. What I've read on this site has been tremendously helpful. I've done ribs, turkey legs, hams, boston butts, chickens, briskets, even a little bit of veggies on my 40' MES. I was going to try a whole turkey for the first time this weekend and I was wondering if anyone had any advise on whether it should be brined, injected, or both in association with a rub. Also, I've read a ton of varying opinions on the smoking temperature is there anyone who has a temp they have used and really like? Thanks for any help that can be provided.