Well for starters, not writing down a recipe is certainly an Amateur move!
Just bustin ya, sorry couldn't resist. I've done it many times myself man, don't feel bad.
Only thing I'll add is be careful not to over smoke your bird as poultry tends to take on smoke like a sponge. Apple or cherrywood is nice, and you can brine, though I've done it without brining and it was still farkin great. Take the breast to 160* internal and you'll have a nice juicy gobbler! Good luck man