Hey folks. My wife and I decided we'd treat ourselves to a smoker for Christmas, so I've got a Masterbuilt 30" digital electric on the way.
I'm planning to smoke a 13 pound turkey this weekend after seasoning the unit some time this week. I'll brine it the day before and probably spatchcock it to help with cooking uniformity.
Any suggestions for a good brine or dry rub or wood type? When oven roasting turkeys in the past, I've put herb butter between the skin and the meat. Can this be done with smoking?