My smoking is more like Konasdad's. Somewhere in between smokehouse smoking and baking. I use the same brine recipe for all poultry. The amount of water depends on what it takes to cover the bird(s). 1/2 cup of salt to a gal, 1/2 cup of brown sugar to a gal. Poultry seasoning, garlic and rosemary. I use hickory. I haven't had a dry bird since I started brineing a few years ago. I baste with a butter, vinegar and water solution while cooking.