If you do smoke it too low the skin can turn out rubbery. You’re looking for temps around 250-275° and raising it to about 350° for the last 30 minutes or so. I also pull the bird off the smoker at 158°, and I don’t tent it while resting.

Also, and this sounds counterintuitive, but five years (and about a dozen turkeys smoked) has proven it true: don’t baste. If you dry brine the turkey, basting it during cooking doesn’t make the meat juicier, it just makes the skin gummier. A dry brined, smoked turkey will be plenty juicy if not basted.