Good questions 2 toller. The brine for the birds is not a liquid cold brine, but a simmering brine that increases the penetration of the brine into the meat more quickly than a cold liquid brine. The meat will simmer in the pot for 8 minutes per pound. Then you must allow the meat to air dry before entering the smoker. The birds you see pictured, took about 14 hours total time till done. Right now I have eight texas style smokers that I use. They have the side fire boxes. I run wood mostly, but also use charcoal with wood chips for smaller jobs. When smoking, I will never break 150 degrees. Before next season, I hope to have my 10ft x 10ft. x 6ft. walk in smoke house completed. I do everything from: jerky, sticks, roasts, hams, fish, turkey, to my waterfowl. Smoking your own meat is very cost effective. Paying a processor $ 10.00 per bird is expensive, but fine. But why do it when you can do 10 to 20 birds for $ 10.00 and do it yourself.
It's hard to pull 1 inch through 6 inches of material while doing "the dance", and looking skyward.