So as the subject suggests I plan to Smoke a 13.5# turkey this year in my MES. Some posts recommend Low and Slow and some say set it as high as you can and when the internal temps reach 140 coat the bird in veg oil and rub? Should I avoid rubbing the bird down with a rub to begin with? I want to smoke the bird the day before and warm it in the oven on thanksgiving.
No one suggests brining the bird? I've done this with chickens in the past and the results are always juicy chicken I assumed this would be true for the turkey?
I plan to use my A‑MAZE‑N Pellet Smoker Tube (still debating what pellets to use tho - suggestions welcome). Should I pull the turkey at 160 and wrap and stick it in the cooler?
What tips or tricks can y'all recommend? What is a good rub for turkey?
Help is as always Greatly appreciated!