I've been reading a lot here and still have a few questions about smoking my first turkey, which I want to do tomorrow. Here are my variables: 1. 13-lb. fresh turkey. 2. I have the Brinkmann electric smoker and I use mesquite chunks for smoke. I am in Central Florida, so cool weather is not a problem. It's still very warm here. Questions: 1. I know what brine I want to use, but want to make sure about time. For my 13-pounder, I figure 9-10 hours. Is that correct? Most everything I am reading here says about that much time with folks brining it overnight. I will also rinse the turkey after brining. 2. With my Brinkmann electric smoker, any idea of how long it might take? I am not opposed to moving the turkey to the oven after some time on the smoker, as long as it has gotten some good flavor for a couple of hours or so. If I do move it to the oven, what temperature there? 3. This question sort of goes with No. 2 as I am not 100 percent sure at what temperature to pull the turkey. Is it 165 degrees? 4. When I pull the turkey, how long do I let it rest? I have done several Boston butts and have wrapped them in foil, thick towels and put them in a cooler to rest anywhere from 3 to 4 hours. All have come out very nice. Do I wrap the turkey in foil and towels and put it in a cooler like the Boston butts? If not, what would I do and how long? I know there are lots of quesitons here, but I appreciate anything anyone can do to help. I've enjoyed learning a lot here and, hopefully, can get some specific answers to my questions. P.S. Don't hate me too much for using an electric smoker. For our family's lifestyle, it's the best choice at this point. I hope to graduate to a "real" smoker sometime soon!