Thanks for all the imput guys, since this is my frist time and I would rather not get my whole family sick i have quite the large gathering showing up.. I'm going to go with a 20LB bird for the oven and a 13 to 15 LB bird for the smoker set the temp at 275 or 300? . I was going to use cherry & apple wood 1/2 and 1/2 of each. The brine is as follows and I've used it several times for my oven birds tasted great. Just hope that the smoke wont make it taste funny.
1Quart Orange Juice
1Quart Cranberry Juice
1/2 cup of honnney
1 cup brown sugar
3TBS coriander seeds
3TBS fennel seeds
6 Cinimon sticks
1/2 cup salt
1/2 cup chopped fresh ginger
3 Anise stars
4 whole cloves
1 bunch of celantro ( optional)
water
Ice.
Rub - Brown sugar, Cayeen peper, smoked paprika, salt , pepper , fresh sage, fresh tyme , crushed coriander, dried oregano ( I should probably leave out the smoked prapika on the smoked bird ?)
I bring this to a boil, let it cool throw it in the basting bucket , add the ice , throw in the bird(s) and let them brine for about 48 hours. It usualy tastes great in the oven with my cranberry sausage stuffing , just hoping that this brine with the cherry/apple wood will taste well together.