Step 1

Fire up your smoker to 225°F (107°C). Ensure your smoker or grill is set up for 2-zone cooking, with the indirect zone being where your turkey will sit. Add wood chips to coals or wood tray.

Step 2

Prepare turkey by removing the neck and giblets. Trim off any loose pieces. Rinse with cold water. Pin down wings using a toothpick.

Step 3

In a small bowl, combine the dry rub ingredients. Use a fork to remove any lumps that may appear.

Step 4

Coat the turkey with a thin layer of melted butter. Then, apply the dry rub liberally to the turkey, working into any folds or crevices in the meat.

Step 5

Once the smoker is at target temperature, place the turkey on the grates breast-side up Close the door and smoke for 30 minutes per pound until the internal temperature hits 165°F (74°C), about 6-8 hours for a 12lb turkey

Step 6

Once the turkey is done, pull it from the smoker and let it rest for 20 minutes before carving to serve