I'm smoking a turkey for Thankgiving. Brine, Inject, Rub, or all of the above?

I brine and rub. Best turkey i've had since I started brining.

most store bought turkeys are pre-brined ... check the label to see if yours has been or not. I usually rinse under cool water and pat dry, then inject with Tony's creole style butter or roasted garlic & herb, heavy rub with salt, black pepper, garlic and onion powder then toss in the smoker rolling around 200-225 for about 1 hour per pound or until internal temperature reaches 170+F...

remember to remove the giblet/neck packaging out of the neck opening before smoking ... don't ask how I know to do or at least check to do this.