Using the Paker brine. Split one of my 11lb birds. Went in at 8pm. I figure I'll take one half out around 5-6 am, a 9-10 hour soak, and the other around 1-2pm for a 17+/- hour soak.

I have hickory chips, cheese cloth, butter, etc. Buying a remote thermometer tomorrow.

Seeing how this bird isn't thick, and it is split, any idea on how long I should expect this to take? Is this a 4-6 ordeal, or should I expect it to take longer?

Smoker is a Charbroil H20 electric smoker.

Does the sucker look like a mummy turkey wrapped in cheescloth and basted in butter, or should I just wrap a few wrappings around the bird?

Thanks.

Jim, I'll probably give you a call.