Hello. Welcome. I see this is your first post. Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello". All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch. As for your question: I'll not ask how, where, why you have a case of turkey necks. Don't get me wrong, I know there is a lot of GREAT flavor in turkey necks, just never thought of smoking them. The answer to your question is YES. I can't tell you how long to cook them, what internal temp to shoot for, or where to put a meat probe. What I CAN tell you is that all your ideas will work great. You CAN brine, add rub and then smoke. You CAN add rub and then smoke. You CAN just use salt and pepper and then smoke. These are all down to taste. IF for some unknown reason I had a case of turkey necks: I would not do low and slow. I would grill hot and fast. These are gonna cook fast because there is little meat on them so why not do a crisp skin quickly. I would START by using just salt and pepper. I would have my grill at 325-350. Intake vents and exhaust vent wide open. Add a few wood chips, throw the necks on and put the lid on for about 1 minute. Remove the lid, turn the necks 1/4 turn, repeat. Add a few more wood chips if you feel you need to. I can't see these necks taking more than 5-8 minutes cooking time at a really high temp. Skin should be crisp. Next time you might try a rub and or brine for a different flavor. This is just off the top of my head as I have never done a case of turkey necks. MAYBE someone will come along with a better idea. Hope this gets you started. Keep Smokin!
Danny
