Planning to smoke a bird for the extended Fam plan was - 12 to13 lb bird, cavity filled with an orange, 2 apples, celery,& an onion. brush outside with olive oil and a rub in and out (not sure what kind yet) in a pan using indirect heat between 270 and 350 deg. on a brinkman cimmeron with either hickory or apple wood. 3-2-1 depending on size and heat issues. I've been reading about brines in the SMF, and my plan has given way to the want to experiment. Given the "plan" above and the tempatation to brine then smoke; adding in the desire to have the extended fam be "thankfull" for deciding to spend thanksgiving at my house, I'm not sure which way to go. Anyone out there with extensive turkey knowledge. I have no first hand experience at brined birds, so I don't know what to expect or what the flavor would be.