Turkey Smoking

"I'm planning on smoking a 12-14 lb turkey for Thanksgiving this year. I've never smoked a turkey tho I have done whole chickens. My plan is to cook it at about 225 for 6 - 8 hours. The first hour or two uncovered then I will cover in tinfoil. The bird will be in an aluminum pan. I will keep covered until the last hour then uncover for final browning. My rub will be a mixture of salt pepper garlic powder and ground oregano. I will use a mop sauce for hourly basting tho I haven't found one yet or devised a good one myself. The turkey will be soaked in a brine for 24 hours prior to cooking tho I don't know what type of brine I should use. Am I forgetting anything important? Also if anyone has any suggestions, I'd appreciate them. I have this sense of impending doom!"