I did my first one last week, frozen bone in turkey breast. I did not brine it. I used this rub from Food Network
Chicken rub bobby flay
2 tablespoons non-iodized salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground thyme
1 teaspoon rubbed sage
1 teaspoon paprika
1 teaspoon black pepper
So step by step.
Night before rinse turkey, pat dry and then work rub under the skin all over, sprinkle some in the cavity rubbed skin with a bit of olive oil and sprinkled some rub on and put back in fridge wrapped well with plastic wrap.
Turn on my MES 30, Loaded my AMZNPS with pit master blend and set it as high as it would go, 275. I gave it about 45 minutes to come up to temp. No water in the water pan.
When up to temp cut an orange and lemon and stuck them under the cavity of the bird on the rack.
Smoked it until it was around 155 IT and then turned on the oven inside to 350.
When oven was at temp transferred the bird and cooked to 165 IT
Wrapped in foil, wrap in towel and put in an ice chest to rest for an hour.
I think it came out really well, judging by the fact that there are only three of us and all of it was gone in a few days.