Brine: 6 cups water, 1/2 cup pickling salt, 1/2 cup brown sugar, 3 TBS real maple syrup, 2 TBS apple cider vinegar, 2 TBS pickling spice.
Brine whole birds for 24ish hours. Breasts 12ish hours.
This is same brine I also use for pheasants and turkeys. Sometime I substitute Mortonís Tender Quick for the pickling salt; this is a curing salt and will result in a weakly cured bird. (Slightly hamish).
Smoke birds with a fruit wood at around 225d until thickest part reads 160d on your thermometer.
I did my spring gobbler with this recipe (with Tender Quick) and will have it along side a roasted bird this Thursday.