MAKE THE BRINE A DAY OR TWO BEFORE SMOKING

In a stock pot, add ½ gallon of water, sugar, salt, spices and one orange (two halves) with its peels. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat, cover and let cool to room temp allowing spices and orange to steep. Feel free to put in the fridge or freezer to speed up the cool down time.

In a large stock pot or plastic bucket, (I use the bright orange 'Homer' bucket with lid from the local hardware super store), add Apple Cider, remaining water and oranges with peels and cooled brine solution.

Rinse bird and submerge whole in brine. Fill bucket to the top with ice, cover and let sit at least over night but not more than 30 hours. After 30 hours the bird gets too salty.

When ready to smoke the bird, remove it from the brine. Rinse with cold water to remove excess salt. Discard the brine, its work here is done...

SMOKE THE BIRD

Pat the bird dry and smoke according to your preferred smoking method.

I have a small smoker so I have to cut my bird in half to make it fit. That also helps to cut down on my smoking time and allows the bird to cook more evenly. (Instead of one 12 lb. hunk 'O bird, I have two 6 lb. hunks 'O bird. That translates into 3 hours of smoking time instead of 6.) You can also cut into pieces or spatchcock it - your preference. Be sure to adjust your cooking times - ½ hour per pound per largest hunk 'O bird.

Place bird on rack(s) skin (Breast) side down and smoke at 250F for ¾'s of cooking time. Flip bird over and continue smoking for final ¼ necessary time or until bird is done. Thermometer should read 165F when inserted into thickest part of meat without touching a bone.

Make sure to keep the water pan full of hot water or chicken broth while smoking. I use water but have tasted the chicken broth version. Both are quite tasty! Again, your preference.

Remove bird and tent with foil for about 15 minutes before carving and serving.

Enjoy the juiciest, most flavorful bird you've ever had!