Anybody have a good recipe for smoked turkey? Looking for brine ideas, length of time per pound, temperatures etc.

I have one in a book at home. I'll post it in a couple hours.

My wife and I have a resturant here in Oregon and I smoke alot of turkeys during the holidays so hears what I do: Brine 1 1/4 cups kosher salt, 3 cups brown sugar, 1Qt apple juice, 1/4 cup soy sauce. I prefer birds of about 10 lbs. and I brine for 48 hrs.

I use apple wood to smoke with and I smoke at 225 for 3hrs. then to get that really nice brown I put themin the oven at 325 for about an 1Hr. or till the temp at the thigh is at 165.

Sorry one thing I forgot on that brine also needs 3qts of water. That would have been some strong ass brine without the water.

I use a Weber Kettle and "Smoke Roast" about 5 birds a year.
Rub some oil on the skin (of the bird) and place in a disposable roasting pan breast side up. Cover with an aluminum foil tent so that there is a small opening adjacent to the opening where the guts come out. Don't forget to remove the giblets. Start the BBQ with about 10 pounds of kingsford and let it get roasting hot. Add an additional 3-5 pounds of charcoal and some pre soaked apple chunks. Make the fuel come up almost to the grill. Put the bird on and the put the lid on the BBQ. The bottom vents should be wide open and the top vent should be at about 1/2. Cook for about 2.5 hours for up to a 23 pound bird. Check the temp in the breast meat for doneness.
Hint: Wrap the ends of the leggs and wings with foil to prevent burning.
To be successfull with this method, you have to start out with a very hot BBQ. The smoke and controled airflow will cause the heat to moderate over time. If the seal between the top and bottom of the kettle is bad, too much air will get to the fuel and your bird will be cremated.
When the temp is almost 190 take the bird off the bbq and let it rest for 30 minutes before carving.
Enjoy the juiciest, most moist Turkey you have ever laid your lips on.
Now that the oven is free, have Momma make you another Pie.
G

Not sure what kind of smoker you have, but here is an easy protocol my family has been doing for about 25 years.

Salt rub the bird the night before to help open up the skin and let the smoke in.

I cold smoke mine for about 3-4 hours, depending on size and how much effort I want to put into it, using alder pieces because they are readily available (be sure and remove any bark). When cold smoking, you simply place it on a rack in the smoker with nothing else required.

Finish covered in the oven for an hour and a half or so @ about 400 (use an internal thermometer to assure it has reached the proper internal temp for long enough)

Sometimes I will uncover it for the last half hour for a nice roasted appearance and to firm up the skin.

A day or two later it will be ten times better than the day you smoked it. Pre-smoking and reheating wouldn't be a bad idea.