Hi all, I have been lurking and stealin ideas for a few weeks now but i need help with a few questions on my current project. I have smoked pork, pork, pork and, oh yeah, pork since I got my new smoker a couple of months ago. My family is starting to wonder if anything other than pork can be smoked. Today I relented and decided to give turkey a go. My beautiful bride of 24 years makes a knock your socks off roasted turkey in the oven. Her recipe involves lots of butter and is always very moist. I am attempting to reproduce the moistness of her dish but to add smoke taste as deply into the bird as possible without drying it out. The 12 lb. turkey is currently in a brine solution that at midnight tonight will be 10 hours old. I have concluded from my lurking that the skin plays an important part in protecting the bird from drying out. I had decided that I would inject this critter with a butter, spice mixture after the brining precess is complete but am concerned that piercing the skin while injecting might allow moisture to escape during the 16-18 hours I think it will be in the smoker. What do you all think? Does this sound like a plan or a catastrophie? Any help or advise would be greatly appreciated. I plan to post a Q-view tomorrow if the final product is identifiable!