JJ Husker

@Mike Mcdee I wouldn’t worry about it sucking. I’ve smoked lots of stuff and wouldn’t say any of it has been bad. Turkey is pretty forgiving. Just get it out at about 160-165, let it rest and rise for 20-30 minutes, and it should be fine. A good quality instant read thermometer is a must, especially with poultry. You want to make sure you’ve achieved that 168-170 internal so people don’t get sick.

Sugar is pointless in a brine - it doesn't really get absorbed by the meat to any significant degree (sugar molecules are WAY bigger than NaCl!) and it does absolutely nothing to make the meat tender & juicy, which is the entire point of a brine. If you want a touch of sweetness, just add a little sugar to your seasoning blend, or use a sweet injection just before cooking.

@Toe Yes, the salt is the magic but I’ve found that sugar, honey, whatever does lend some flavor and nuance, depending on what you like. But you’re right,  it doesn’t really affect the tender and juicy and it isn’t necessary.