I'm no expert but I just did an 8% bird yesterday as a trial run for Thanksgiving and according to my guinea pigs, (friends at work) it was amazing. 15 pound bird
2 gal water, I used RO water just because I have well water and Ro tastes better.
8Tbs. garlic POWDER
6Tbs. ground black pepper
1/2 lb salt
1 cup white sugar
Mix until sugar and salt are disolved. Submerge bird and put in fridge. I brined for 10 hours rinsed pat dry with paper towel and let set in fridge uncovered over night. Seasoned with your favorite rub and smoked at 325 for 3 hours. Breast temp 160 pulled from smoker and let rest for 15 minutes before carving. Extremely juicy. Good luck.