I’m gonna be smoking a turkey for Christmas on my pit boss and have never done one. How do y’all do it

I've done. Several.. Pretty easy. They have a saucer size flat spot in the pulley bone area. Put that spot on the grill and smoke. You may have to prop it up with a fork or something similar. You may also have to finish it in the oven depending on your smoker.

The drippings from the backbone will marinate the breast.

Spatchcock it! Will save you some time and keep the breast from drying out.

I have done them completely boneless. You can take it to the bank.

Be sure to brine that bird as well.

I do whole turkeys a lot. I brine for 2 days using Alton Brown's recipe. Then I make an injection liquid by slowly simmering 6 whole cloves of garlic*, a tablespoon of finely ground poultry seasoning, a cup of chicken broth, and two sticks of butter. If you use unsalted butter or low sodium chicken broth, you will need to salt, otherwise, its just about right. Remove the garlic, cool a bit and throw it in the blender to emulsify. I truss the turkey, and season the skin with salt and poultry seasoning. I then inject the bird, being especially generous with the breast. I smoke over charcoal and whatever fruit wood I can find, trying to keep the temp around 225. I pull it at 150-155, aiming for a finished temp of 160-165. Usually takes 5-6 hours or so. The bird comes out a deep mahogany color with very moist, flavorful meat. Best way to do a turkey in my opinion.

Spatchcocking is a "better" way to cook it as you can get the whole thing to cook a lot more evenly, but the results I get using the method above are so good, that I prefer the presentation of the whole bird.

When you brine a turkey like I do and cook it on low heat, the skin won't crisp up properly, it always remains a little chewy. I have tried a lot of work arounds and skipping the brine or cooking it hotter. I couldn't find a way that leaves the meat as moist and tasty, so I have just accepted that trade off.

*I've tried every way I can think of to get the garlic fine enough to go through the injector and failed. This method gives good garlic flavor and flows easily.

I completely deboned the last one I smoked. Smoked it mostly shin side down.

Here you go. I found it on the Internet. I boil the bones and use the meat for gumbo. I think I will be eating gumbo for the rest of my life.

You know if you will look on the package they come in most will say they have already been brined. So what does a double brining do?

I don't know the scientific answer, but I have cooked several without brining and many with - there is a clear difference.

Man that looks great