Smoked Turkey with Maple Glaze

Brined Turkey
Hickory BBQ Rub (mine or your favorite)
2 Aluminum pans (large enough to hold turkey, doubled up to make it stronger)

For the Maple Glaze:

1 cup Vinegar BBQ Sauce (mine or your favorite)
2 cups Hickory BBQ Sauce (mine or your favorite)
2 cups maple syrup
1 cup honey
8 tablespoons (1 stick) unsalted butter, at room temperature

Heat a smoker to 250° F. 

Remove the turkey from the brine, and discard the brine. Wash turkey in a deep sink. Pat with paper towel until dry. Generously apply rub all over the bird.

Put the turkey in aluminum pan on a rack in your smoker. Cook for 5 hours or until the breast meat reaches an internal temperature of 165° F.

Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling.

Remove the pan from the smoker. Apply turkey glaze all over the bird. Return turkey to smoker for another ten minutes. Remove from smoker. Cover loosely with aluminum foil and rest for 20-30 minutes. Then carve the turkey, and serve immediately.