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I used Apple chunks several medium size pieces equivalent to two tennis ball sized chunks.

I dry brined and then spatchcocked a 14 lb turkey and smoked on the WSM for 3 hours. The meat, especially the breast, was moist and tender. However, the outside of the bird was extremely dark and not very appealing looking ! Any suggestions ?

Has anyone used a wet brine on a whole brisket ( or even just the flat) prior to smoking ? If so, what were the ingredients and how long was it brined ? Most importantly, what were the results?

I‘ve been reading about using Tender Quick to enhance the smoke ring. Any thoughts on how much to use on a brisket? How far in advance to apply before putting the meat in the smoker ? Leave additional salt out of the rub?