Combine all dry rub ingredients and set aside (in an airtight container if making night before)
Once your turkey is fully defrosted and ready to smoke, remove from the fridge and rinse the brine off thoroughly, then completely dry by toweling off and placing on the kitchen counter for at least 30 minutes
Start your smoker and set to 225 degrees, allowing at least 15 minutes to come to temperature
Place the turkey into a deep roasting dish and generously season all surfaces, including underneath any loose areas of skin. If any seasoning falls off in the process, it's alright because it will add flavor to the basting liquid
Place the roasting pan with the seasoned turkey onto your preheated smoker, then pour in 4 cups of broth and place 1/4 stick of butter into each corner of the roasting pan. Cook for 2 hours
After 2 hours (roughly when the turkey is 110 degrees internal temperature), begin basting all surfaces of the turkey every 30-60 minutes
Once your turkey reaches 140 degrees, you can cover with foil and increase the temperature of the smoker to 350 degrees until the turkey reaches 160 degrees
If you choose no to cover with foil, continue cooking uncovered until the turkey reaches 160 degrees (continuing to baste every 30-60 minutes)
Once the turkey reaches 160 degrees, remove it from the smoker and allow it to rest for at least 10 minutes, covered with foil. This is a great time to use the remaining basting liquid to make gravy if you choose
Once your turkey has rested, slice and enjoy
