Tips
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Always use remote probe thermometer. Cook until the breast reads 165°F or thigh reads 180°F.
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Turkey is usually done if the internal temperature of the turkey rises to within about 5 to 10 degrees of desired finish temperature and temp does not increase over the course of the next 45 minutes then remove and check.
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Brining over night in a salt water solution will provide a juicier turkey. But if you have never brined before go easy on the salt.
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Cooking whole or half turkeys breast side down will allow the juice and fat to drip through the breast for a juicier turkey.
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Spraying your turkey with Pam prior to smoking will improve golden coloring. Can also be rubbed with butter, or olive oil. Adding a bit of paprika will help as well.
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Adding corn starch to any rub will firm up and improve texture of skin.
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Removing entire breast from whole turkey and then slicing horizontally will improve slicing.
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Try smoking just breast with skin on making sure to get seasoning/rub under skin. Often get a better penetration of both smoke and seasoning. Just be certain to wrap and place fat on top.
