Uncle Buck's smoked thanksgiving turkey (with pics as promised)

So as promised, i'm posting my first thread with pics ... of my smoked turkey that i did for Thanksgiving. This was my first time smoking a turkey, although I've fried thousands. You guys gave me some great input, and posted some good links, so thank you.

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Eleven pound bird. Spatched it, injected with Cajun Injector brand Creole Butter flavor. I usually tuck my wings behind the back, but when i unwrapped the bird, they had already been cut off. If they were still there, i would have wrapped them in foil and then tucked them.

Outside is seasoned with Richard's seasoning. Wrapped the feet in foil. Indirect heat, kingsford charcoal with chunks of pecan on top.

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My boy Rusty (my pit's name, for obvious reasons) got a good flow of smoke going.

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Rusty holding nice right under 300.

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About an hour in, and i had a nice color going on the skin, but the wings were darkening faster than i liked, so i wrapped 'em. Had a temp of 139 in the deep breast.

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But i had 160 in the thighs ...

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..so i turned the bird to have the breast towards the heat and the thighs further away.

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An hour later had a real nice, dark, pecan smoked color.

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Got to 165 in that deep breast.

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Pulled it onto the cutting board.

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Took it inside, into the kitchen and let it rest. Realized the turkey had a great color, but looked like a damn Martian Vampire Bat.

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Close up of the skin. I got it to crisp, but i lost the crispiness as it rested.

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Decided that the best way to present it was to cut it up right there on the white board, and let folks take what they wanted, BBQ/Butcher style. I think it worked and looked fine, and if there had been anyone present who was not aware that i was smoking it, having it out like that kind of told them what technique was used to cook it.

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Close-up, showing some of the breast meat. Was really moist, and had almost a smokey, ham-like flavor, which i didn't expect. It was almost like the flavor you get when you use hickory to smoke chicken, even though i used pecan.

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Close-up showing the wings, drums, and thighs. They were moist, smokey, and had the ever so slight char in some spots, but no actual burn at all.

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While this was my first smoked turkey, this was my lovely Wife's first attempt at a Pineapple Upside-Down Cake. Everything else we had, we had both cooked before, except for my sweet potato pie, but i'll do another thread on that, because it came out great as well. This cake was amazing, though. Just wanted to share some good food porn.

Overall, really happy with the turkey. I'll definitely do it again, but it'll be a game time decision every holiday between smoked and fried, as we have a lot of leftover turkey having done a smoked one and a fried one. Not that that's a problem, because i'm dying to use some of the smoked turkey in a gumbo.