Smoked Grilled Turkey

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   ["Combine all the ingred in a lge enamel stockpot. Bring to a simmer and then remove from the heat and allow to cool completely. Save the neck and giblets for stock. Place the turkey in the cooled brine and submerge it. Add water to cover if needed. Place the bird in the brine and refrigerate for at least 2 days and up to 4. To cook and smoke the bird: Remove the bird from the brine and pat dry. Lightly brush the bird with olive oil and set aside. Prepare the bbq by lighting 24 charcoal briquettes. When hot and spotted gray, divide in half and push to opposite sides of the grate. Place a metal drip pan which is at least 1 in deep. Place a 1/2 C or so of the wood smoking chips in the center of a double layer of heavy duty foil. Form the foil into a bag shape leaving the top open and place on top of one of the mounds of the hot coals.", "Put the upper rack of the bbq in place and then put the turkey centered over the drip pan. Cover the bbq and partially close the air vents to restrict the oxygen but not so much that you put out the coals. Regulate the vents to keep the chips smoking and the coals slowly burning. Check every 25 minutes or so to make sure the coals are still hot and smoke is continuing. Add charcoal and additional chips as needed. Internal temperature of the barbeque should be in the 275 to 325 degree range. The smoke should keep going for 1 1/2 to 2 hours. After that, remove any wood chips and continue cooking without smoke until the turkey is done. This insures that the turkey going to be too smoky in flavor but you can adjust to your own taste. The total cooking time will be approximately 3 to 3 1/2 hours. Internal temperature should be 155 to 160 degrees when tested at the thickest part or you can test by cutting an incision at the hip/thigh joint and making sure the meat is cooked and juices run clear. Remove turkey from the barbeque and allow to rest for at least 15 minutes before carving."]

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