Fire up your smoker to 225°F (107°C). Ensure your smoker or grill is set up for 2-zone cooking, with the indirect zone being where your turkey will sit. Add wood chips to coals or wood tray.

Prepare turkey by removing the neck and giblets. Trim off any loose pieces. Rinse with cold water. Pin down wings using a toothpick.

In a small bowl, combine the dry rub ingredients. Use a fork to remove any lumps that may appear.

Coat the turkey with a thin layer of melted butter. Then, apply the dry rub liberally to the turkey, working into any folds or crevices in the meat.

Once the smoker is at target temperature, place the turkey on the grates breast-side up Close the door and smoke for 30 minutes per pound until the internal temperature hits 165°F (74°C), about 6-8 hours for a 12lb turkey

Once the turkey is done, pull it from the smoker and let it rest for 20 minutes before carving to serve