Mix Herb Lov'n Rub several days before you smoke the turkey.
The day before: Clean Turkey, removing any giblets, etc. Rinse inside and out and dry the entire bird.
Cover the turkey in a pan with foil loosely and place in refrigerator overnight.
The day of smoking the turkey - remove bird from fridge and inject with melted butter solution. Inject breasts first and then anything leftover into thighs and legs. Try not to puncture too many wholes in the skin - use the same puncture when possible for repeat injections.
Cook for 1.75 hours and then monitor internal temperature. I have found the thighs are usually 165 F when the breasts are 160 F. Remove the turkey when the thigh and breast meat are each over 160 F.
Rest at least 30 minutes, covered in foil. Carve and serve!
Expect cooking time to vary with size of bird and smoker setup. Monitor internal temperature as you cook the turkey to adjust the time needed.