I quit brining two years ago as i found that a Butterball brand turkey didn't really need it. BTW there was nothing wrong with the brine, i was saving time and space in my second fridge as i usually smoke 4-5 turkeys during thanksgiving and christmas.
I use a 12-14 lb bird and smoke it at 225 with the breast side down for 2 hours with two chunks of hickory. Then i pull the bird and put it in an aluminum heavy duty pan breast side down and and foil it. Back in the smoker for about 1 1/2 to two hours to finish.
White meat is usually 165 and the dark about 170 or so. I highy recommend breast side down as most juices in the backbone seap down and stay in the breast.
Also i let the turkey cool down and put it in the fridge till the next day as the smoke seems to intensify with a day of refrigeration. Think good chili or spagetti sauce.
Reheat at 350 in regular oven for about an hour or until your temp probe reads 165-175