Remove the turkey roast from it's plastic net and packaging but leave it in the cotton net. Rinse the meat, net and all, under cold water.
Set the roast aside and make a brine solution of ½ gallon of water, ½ cup coarse kosher salt and ½ cup brown sugar. Mix well until everything is dissolved.
Place the netted roast down into the brine and place it in the fridge for 4 hours. After 4 hours, remove the meat from the brine and rinse well under cold water. Pat dry with a paper towel.
Pour olive or vegetable oil all over the roast making sure it is well coated. Sprinkle Jeff's original rub onto all sides of the roast-- be generous.
Place 3-4 pieces of bacon into the net if you are planning to hang it in your smoker or place the roast on a rack with the bacon draped over it if you plan to cook it on the grate.
If hanging on a Bradley rack, push the net through one of the holes and thread a chopstick through to hold it in place. You can also use a spoon handle or other similar object.
Set up your smoker for cooking at about 225°F with indirect heat.
Place the meat in the smoker and close the lid/door. Keep the smoke going for about 3 hours.
The turkey roast should take about 5-6 hours to reach 160°F at which point it should be removed and allowed to rest for 10-15 minutes with foil tented over it.
Once rested, cut the net and carefully remove it from the roast. Slice the meat as thick as you like and serve immediately with mashed potatoes, corn, peas, gravy and all of the fixins.