Unwrap thawed turkey and remove any parts (neck, giblets etc.) that may be inside cavity.
In a large food safe bucket combine the hot water and salt. Stir until dissolved. Mix in remaining ingredients for the brine. Add turkey to brine, seal container and place in the fridge overnight (8-12 hours). If the brine mixture does not cover the entire turkey we add more water/apple cider to mixture.
The next day remove turkey from brine, rinse under cold water, and pat dry with paper towels. Place the turkey in a large foil roasting pan
Heat your smoker to 250°F according to manufacturer's instructions. We recommend using cherry wood chips.
In a small bowl mix together the ingredients for the rub. Gently lift the skin of the turkey up and rub butter mixture under the skin.
Brush the turkey with olive oil. Season the turkey cavity with salt and pepper, to taste.
Put the turkey into the smoker and smoke for about 30 minutes per pound, or until an instant read thermometer reads 165 degrees F in the thickest part of the breast meat.
Remove turkey from smoker. I recommend using silicone mitts to lift the roasting pan off the smoker. Tent the turkey lightly with foil for at least 30 minutes before slicing, giving the juices time to redistribute.