Last year, I finally got the smoked turkey done the way I wanted it done. In the past, I would brine, rub, etc and still come out with dry white meat. This past year, and I guess you could call it desperation, I decided to up the ante a little bit.
After brining the turkey, I slathered a little rub and butter under the skin of the breasts. THEN, I laid about half a pack of bacon on top of the bird while it was smoking.
What I found was, I got the hickory smoke flavor, kept it moist and juicy and only really sacrificed a crispy skin on the breast portions. I don't know if this is a deal breaker for you guys, but it was excellent eating.
I plan to repeat this for Thanksgiving this year, and will do my absolute best to document it in photos to share here.
Let me know your thoughts, if you have any......I'd love to hear your feedback.