I started with a 10.5 lb whole natural turkey with less than 5% retained water. I brined for 11 hours. I put in the GOSM smoker breast side up directly on the rack this morning at 8am and pulled out at 5pm when temperature had reached 165F. I smoked at around 225F average. I had family over and quizzed them on how it turned out. They liked the flavor but thought it was a bit dry . I thought the brining would have helped add more moisture to the meat, but maybe I did something wrong? I am going to be smoking another turkey next week and I would like to see if I can get more moisture into the meat. From what I have read on the forums, it is possible. The dryness comments were from the white meat eaters. Perhaps I should try injecting brine directly into the white meat areas? Or did I overcook it? I wouldn't think so since I based the time on the meat temperature. Any feedback would be appreciated. Thanks.