Do you have to brine the turkey first or could you just season it up and smoke? If you do brine it do you still use dry rubs inside and wet rubs outside?
No real need to brine,it helps moisture retention on long cooks.If done right it basically baste itself. Injections are used to increase flavor and is quicker than brining. And ,yes,you can rub it afterwards. Poultry cooks at appoximately 45min./lb.at 250*F.This will give a nice crisp skin.Keep the lid of your cooker closed as long as you can,open lid=lost heat-moisture...I'm just saying...:)-
