Cornell Inspo Rub Mix (or about 2 tablespoons of Cornell Rub)
1 1/2 t kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried thyme
1/2 tsp dried sage
1/2 tsp cayenne pepper
1/2 tsp dried marjoram
1/2 tsp onion powder
1/2 tsp celery seed

Steps
1. Add all of the Cornell Rub ingredients together in a bowl and mix until they're incorporated.

2. Pat the turkey dry with paper towels and sprinkle the dry rub all over the turkey. If you have time, place the turkey into the fridge uncovered for one hour for the rub and meat to meld a bit.

3. Fire up your smoker to 225°-250°F.

4. Place the turkey on your smoker skin side up, close the lid and smoke for about 1.5 hrs. You're looking for the turkey to develop a good, deep tan-ish color.

5. Make a large foil bag/pouch large enough to fit your bird, add the turkey to the pouch and baste with about 1/4 cup of the Cornell barbecue sauce. Make sure you get the sauce into all of the turkey's sides and crevices.

6. Close the foil pouch around the turkey and gently place the foiled turkey back onto your smoker.

7. Close the lid and smoke for an additional 1 to 1.5 hrs or so until the internal temperature registers 165°F. It's always a good idea to temp it in a few different spots to ensure everything is cooked properly.

8. Remove the turkey from the smoker and baste with the remaining 1/4 cup of Cornell sauce. Let it rest for 5 about minutes before carving and serving.