It's easier than ever to add smoking to your outdoor cooking abilities. And with the right equipment, you don't have to devote a whole day to the effort. I used to have to tend my $100 offset smoker every 30 minutes. It was tricky to keep the temperature right and the results were inconsistent. If you know this site, you know that I love my XL Big Green Egg. It holds the temperature like a champ, but it takes a little work to get it going, but once you do, it's a rock and needs little to no attention. And the results are fantastic. But there are easier versions - the Traeger and its copycats are even easier. Plug it in, flip a switch, and you're smoking. If you like smoke flavor, find your right fit and make it happen.
This is just like the Roasted Turkey recipe, but better. A real smoker is just like an oven. A lot of people believe in "low and slow," where the temperature is 225 or 250, and it takes a long time. That's a great strategy, but I like to smoke a turkey just like I do it in the oven. Same temp, same time, but a way different flavor.
Instead of dry brining the turkey, rub the turkey with the BBQ rub. There's plenty of salt in that to do the work. Let sit for 24 hours.
Instead of preparing the oven, prepare the smoker. For me - it's the Big Green Egg. Use the same temp as the Roasted Turkey Recipe - 320 degrees. Apple wood chips are outstanding.
Add apple wood chips, and Smoke until the breast temperature reaches 165. There's no basting.