So I brined a 14 Lbs. bird in a concoction of spices, garlic, onion, water, and a bottle of Riesling overnight.
Lit the smoker at 8:30am. Lit an entire chimney of coals, then added a second full chimney of unlit ones on the top, and two handfuls of dry chips (Chardonnay/Mesquite/Applewood mix). Water pan was left dry and covered with foil for easier cleanup. Bottom vents at 50%, top vent at 100%. Temp was 325 to 340 the entire time. I added another handful of chips or two every 45 minutes or so.
That bad boy hit 165 in the breast in 2.5 Hours. We let it sit about 45 minutes, and then had the juiciest Turkey I have seen in YEARS.
The problem is, it was so small, there wasn't much for leftovers, so we've got one in the oven now for tonight and leftovers while I'm using the carcass of the other one for Turkey/Vegetable soup.
I will never cook a Holiday Turkey another way ever again.