Hey everybody. There are a bunch of threads that I have come across for smoking a whole turkey, but I can't seem to find the answers to my specific questions before I get started doing one! My family wants me to do one for Christmas this year so I want to run a few trials first! This will be in a 30" Electric Smoker. Here's my specific questions: If I have a 15lb bird how long does it need to brine for? Do I put it in the brine right out of the freezer and just let it thaw in there? How many hours per pound will a turkey take? I thought I saw somewhere that it's 40 minutes per pound, but that seems way too long considering I just saw somebody say a 23# took 6 hours. I don't want to start it way too early or too late! Recommended smoker temperature? I'd like it to be a little crisp on the outside but I don't want it to open like the Turkey on 'National Lampoons Christmas Vacation'. Any help is greatly appreciated folks, you guys are the best!