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Message: <blockquote data-quote="ahamay6" data-source="post: 2732927" data-attributes="member: 13440">There are two very important steps. Brining before the smoke and resting afterwords. You really can't mess up the in between. 1 cup of sugar, 1 cup of salt, and 2 gallons of water the night before or for at least 4 and up to 12 hours before smoking. For wood, I've used different types of woods. A lot of guys like fruit woods like apple or cherry for poultry but I tend to stick with either oak or hickory. That's just a preference, but if you choose to go with a fruit wood I would mix half and half with one of the other two I mentioned. Use a meat thermometer and smoke at 225 until it reads 165. The turkey is done and could be eaten right then, but you will not be happy with it yet. Take it out of the smoker, wrap it in foil and throw it in an ice chest for 30 minutes. While in there, the temperature will rise about another 10 degrees and the juices will repopulate. This is a step you do not want to skip!!!Good luck, have fun, and don't forget to let us know how it turns out.</blockquote>