I use the Smokin Okie's Holiday brine, do it for one or two days, nothing bigger than a 15lb bird most of the time. I smoke it at 225 for two hours then ramp to 350 to finish. I slather it with mayonaise and medium rub, turns out fantastic every single time. Going to spatchcock one this weekend.
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ