Brine turkey. Remove from brine and pat dry (no need to rinse).
Preheat smoker to 300°F. Use applewood pellets or chips for great flavor!
On a large cutting board, place turkey back side up. Using heavy kitchen scissors (or a serrated knife), cut down one side of the the back bone, then the other, to completely remove the backbone. (Discard backbone or save for making turkey broth.)
Near the top of the breast, find the wishbone (nestled under the skin) and cut through (or carve to remove) the wishbone. This helps to flatten the bird and for carving later.
Flip turkey over and using two hands, push down firmly on the breast side until turkey is flat.
Rub bird with olive oil on skin side (you may not use all of the oil).
Sprinkle the breast side of the turkey with chicken rub.
Place turkey, breast side up, on the grate for the smoker. After one hour of smoking, baste with butter to coat skin. Smoke until the internal temperature reaches is 165°F in the breast and 175°F in the thigh, approximately 2 ½ hours. For even crispier skin, grill on high heat for 3-4 minutes.
Allow to rest for about 30 minutes, until internal temperature reaches 170°F in the breast, and 180°F in the thigh.
Carve and serve.
Notes
Nutrition is calculated without the brine.
Always refer to the user manual for guidance on how to use a smoker.
Generally, smoke a turkey for 15 minutes per pound at 275˚F to 300°F.