With a store-treated bird, there is no need to brine. I've cooked several pre-brined birds, I usually don't brine again. I inject it with some melted butter with some cajun seasoning mixed in, rub the outside and under the skin with olive oil or butter and cajun seasoning, and smoke upright (beer-can style) on the Akorn. They turn out great. Crisp skin, tender and juicy inside with good flavor. Let's just say that nobody else is allowed to cook the turkeys for the family T-giving get-together now.
And definitely use the Akorn, smoke at about 325-350.