Re: Smoking TurkeyWell I like to inject my turkeys before I rub them down and place them in the smoker. The way I do it is I make an injection, using brown sugar, butter, Cajun seasoning, old bay, garlic and onion powder and whatever else catches my eye in the spice rack. I then inject the turkey with the mix. When I inject the bird, I place my finger over the hole when I pull the needle out and rub it for a few seconds; I think it helps close the hole. After I am done injecting the bird, I rub it down with a light coat of yellow mustard, and then apply a good dry rub. Use brown sugar in your dry rub, this will seal in the juices once the rub caramelizes up. If you can find a beer can turkey stand, that works great. Plug the neck hole with a potato or lemon. Smoke the bird till the temp hits 165 degrees then remove the bird and wrap in foil and let it sit for 30 minutes. You won't be disappointed.