Thaw turkey ahead of time if frozen. Remove any giblets or neck sections and set them aside for stock if desired.
Make the brine: Add the brining ingredients into a stock pot large enough to hold the turkey. Bring 2 cups of water to a boil in a separate pot
Add boiling water to the stock pot and whisk until the salt is dissolved
Add the 6 cups of chilled water to the finished brining solution and set aside.
Spatchcock the turkey: Place the turkey breast down on a cutting board and with a chef’s knife or kitchen shears cut along both sides of the backbone
Next slice the cartilage separating the breasts
Turn the turkey over and press the turkey flat.
Clip the wing tips off with your kitchen shears.
Add turkey to the stock pot with brining solution and place in the refrigerator for 8 to 24 hours.
After brining, remove turkey from solution and lay on a baking rack and allow to drain while the smoker comes to temperature.
Preheat smoker to 225°F
Pat any remaining moisture from the skin of the turkey and generously season the turkey with your favorite poultry rub
Lay the turkey flat directly onto the grill grates and close the lid
After 2 hours increase the temperature to 350°F and cook until the breast meat is 165° F read with an instant read thermometer. (Usually 1 ½ to 2 more hours)
Remove the turkey from the smoker and loosely tent with aluminum foil. Let rest for 20-30 minutes. Carve and serve.