I smoke all the time...but realized last week that I've never smoked a turkey!
So, I went and bought several and have been practicing. Overall, same concepts apply from other smoking endeavors. I brine, watch the temps, etc.
My turkeys have been pretty good (better than good T-Day fare), but I'm running into the age old problem of breasts drying a bit waiting for thighs to come up to temp. I guess I could do several things...inject the breasts, selective foiling, etc...
....but, I'm wondering--if I'm just cooking for family, would the best solution be to just part the bird (drum/thigh, breasts, wings) and then smoke, removing each as they come to temp...or are there other factors I'm not considering (the only reasons I can think to smoke a whole bird are transport, and carving ceremony...)?