That’s a great approach — basting before and midway through works perfectly! I usually do the first baste right before the turkey goes in the smoker to lock in flavor, then another halfway through the cook when the internal temp hits around 90–100°F. Just don’t open the lid too often so you don’t lose heat and smoke. Glad to hear it turned out great — welcome to the smoking world!

Thanks for this recipe, I am new to the whole smoker thing.

So glad you enjoyed this turkey recipe Frank! What did you serve with it?