This is my first year smoking a turkey for Thanksgiving. I did a number of practice turkeys, and I'm pretty happy how this one turned out. Rub was just salt and pepper, and sprayed everything down with Pam to help crisp up the skin. Dry brined in Morton's for about 24 hours. Leg quarters and wings were on the lower rack, and breasts on the upper rack. Smoked with the water pan full at ~200 for 50 minutes until breasts were at 125 and leg quarters were at 145. Dumped out the water pan, increased the smoker tempt to 325 and finished off until it reached 150/165 respectively.