This is the first forum for bbq I have joined. I have been smoking bbq for 5 years, and have usually do pork shoulder,pork back ribs,pork loin, packer cut beef brisket, jalapeños, and sausage. I will be smoking a 20lb turkey for thanksgiving. This is the first time trying to smoke a turkey, if anyone has any pointers I would gladly except. I do intend on brining, but not sure about what to do with dry rub on turkey. I'm thinking sage,rosemary, thyme, kosher salt, fresh ground pepper, and a little bit of cayenne.