Ingredients

• Turkey
• Rub
  • Use your favorite spices, but watch the salt content.
• Brine
  • A good amount of salt
  • Pepper
  • Sugar
  • Citrus (such as orange and lemon)
• Glaze
  • Used Blue’s Hog Chipotle Raspberry for a fantastic flavor. Also great on chicken.
• Melted butter
• Canola or Olive oil
• Brining bag, bucket, or cooler

Directions

24-48 Hours Before

• Brine the turkey in the brine mixture.

Thanksgiving Day

1. Remove the turkey from the brine, wash, and dry it.
2. Refrigerate the turkey for a few hours to further dry.
3. Prepare the smoker.
4. Add wood; lighter woods like pecan and peach work well.
5. Stabilize the smoker temperature at 320°F.
6. Coat the turkey with oil and the rub mixture.
7. Place the turkey in the smoker.
8. Baste every 45 minutes with melted butter.
9. Continue basting until the breast reaches 155°F.
10. Glaze the turkey with the sauce.
11. Keep cooking until the breast reaches at least 165°F, approximately 3.5 hours total.
12. Remove the turkey and let it rest for at least 15 minutes.

Notes

During one cook, my smoker was stuck at 225°F and wouldn’t heat up due to November weather. After wrapping it, the temperature quickly rose to 320°F and remained stable for most of the cook. Filling the WSM water pan with sand also helped stabilize temperatures. Eventually, it got nearly too hot, and I had to reduce the heat slightly.