In a large container, combine the salt, sugar, and water, and stir until the salt and sugar are dissolved.
Add the turkey to the brine, and refrigerate for at least 8 hours or overnight.
Preheat your smoker to 275 degrees F.
In a small bowl, combine the beer, cider vinegar, oil, thyme, smoked paprika, and garlic powder.
Remove the turkey from the brine, and pat it dry with paper towels.
Rub the outside of the turkey with the beer mixture.
Place the turkey in the smoker, and cook for 3 to 4 hours or until the internal temperature of the turkey reaches 165 degrees F.
Remove the turkey from the smoker, and allow it to rest for 20 minutes before carving.
Enjoy!