Thanks for the advice, the turkey turned out pretty good.
![Cool 8)](http://www.azbarbeque.com/forums/Smileys/LightB/cool.gif)
I used a recipe for a citrus brine I found on the internet, and I am glad that I cut the salt in half. I started the turkey smoke at 6 AM, took it off at 2:30 pm. I had some help lifting it out of the smoker, but the breast separated from the carcass as we lifted. It was very tender, with bones falling out. I have an old electric smoker with a water pan, the water gets simmering hot, so I assume the temp in the smoker is under 250. Probably smoked the bird too long by about 2 or 3 hours, but with the steam in there it was still moist. I did not notice any difference between this brined bird and the turkeys I have smoked before, except this had a little more salt in the taste. Brining seems to be a waste of effort, at least in my case. From other info I got, it seems that brining is not necessary if you have a Butterball turkey which is what I had. I didn't get that info until the turkey was already in the brine solution.
![Cheesy :D](http://www.azbarbeque.com/forums/Smileys/LightB/cheesy.gif)
The pecan wood chips smoked well, and the meat had a mild smoky flavor. Looking forward to nest year!