We brine our turkeys before we smoke them. Usually put them in overnight. While they are in the smoker we usually brine several chickens for about 2 hours and then put them in the smoker. They do not take as long, so we take them out and freeze them. Then when we want one, we put it on the rotisserie to finish it off. The brine we use is for a large turkey soaking in a 5 gallon bucket. {kept solely for brining} For each 5 gallon bucket we use 6c white sugar, 1 lb dark brown sugar, and 1 box of table salt {1 lb 10 oz} We have done it this way for at least 20 years. MMMMMMMMMMMMM