This was my 2nd smoke ever I used a master built 40" electric. Brined over night in honey s&p and some basic poultry seasoning. Dried about an hour and a half then did my rub. Maple syrup (didn't have syrup for brine, so I subed honey) a mesquite seasoning and added a spicier pepper seasoning for a light kick started cooking overnight about midnight b/c it was a18 lb bird with the pecan wood chips. Set my temp to 235, and checked on the temp throughout the night but didn't open untik about830 the next morning. It was at 160 ET which was perfect! But lunch wasn't until noon so added a little more rub and placed In oven at 180. Hr or so later cranked it up to 325 to crisp the skin for a few minutes then let it rest. I couldn't be more pleased with the results. The only thing I would have changed was I left the room to add some chairs to the table while someone started carving the turkey. They butchered the skin on about 25% of one breast.