Unwrap and rinse the turkey; be sure to remove the organ packet from the cavity (if present).
Combine the water and apple juice in a pot and bring to a boil. Add the brown sugar, salt, cinnamon sticks, peppercorns, cloves, bay leaves, and rosemary to the pot and boil for 10 minutes. Remove from the heat and allow to cool to room temperature.
Once the brine is cooled, strain the liquid and discard the solids.
Tuck the legs of the turkey into its skin for support, then place the bird into a large re-sealable bag or a large pot.
Pour the brine over the turkey and place into the refrigerator for 48 hours.
On the day of cooking, preheat your cooker to 275°, placing the full rack on the bottom notch of the barrel. Place a small drip pan on the rack.
Remove the turkey from the brine, allowing as much liquid as possible to drain away and pat the turkey dry with paper towels.
Spray the turkey with nonstick cooking spray and season with salt, pepper, and granulated garlic.
Using the Barrel House EZ-Load Turkey Hanger, insert the hanger into the turkey and screw it into the center of one EZ-Load Cross Bar. Use the second-from-the-bottom set of threads on the hanger.
Insert a thermometer probe into the thickest part of the turkey breast.
Once your cooker is ready, add the wood chunks to the coals and hang the turkey onto the H frame. Set the frame onto the first notch of the barrel.
Allow to cook for about 1 hour then remove the bird from the cooker and inject the breast, legs, and thighs with the melted butter.
Return the bird to the cooker for another two hours or until the internal temperature registers 165° at the thickest part of the breast.
Remove the turkey from the cooker and allow to rest for 10-15 minutes before slicing and serving.