Brine:

Mix all the ingredients in the water and stir until dissolved. You may have to make more in order to cover the bird. Let brine for 2-24 Hours. Pat bird dry and put into smoker. Use 1 pan of wood chips (I use either cherry or apple wood) every 45 min. to 1 1/2 hours. Smoke until 3-4 pans of chips are used, depending on the size of the bird. After the last pan of wood is used, cook in smoker for and additional 1-2 hours for a chicken and 4-8 hours for a turkey. After smoking, cook the bird in the oven at 275-350 until done.