Smokered Holiday Turkey

Ingredients

• Turkey
• Rub
  • Go nuts with whatever you like
  • Some options: wiki.mcwain.net/spices
  • Alternatives: wiki.mcwain.net/smoker
• Brine
  • Lots of salt
  • Pepper
  • Sugar
  • Citrus, like orange and lemon
  • Alternatives: wiki.mcwian.net/smoker
• Glaze
  • This time I glazed with Blue's Hog Chipotle Raspberry. It goes great on chicken too.
• Melted butter
• Canola or Olive oil
• Brine bag, bucket, or cooler

Directions

24-48 Hours Before

• Brine bird in brine mixture

Thanksgiving Day

• Pull turkey out of brine, wash, then dry
• Put turkey in fridge for a few hours to continue drying
• Get smoker ready
• Add wood
  • Light wood like pecan and peach are good
  • Alternatives: wiki.mcwain.net/smoker
• Get temp stable at 320°
• Rub down turkey with oil and rub mixture
• Put in smoker
• Every 45 minutes, baste with melted butter
• Continue basting until breast reads 155°
• Glaze bird with sauce
• Continue cooking until breast reads 165° minimum
  • Reference: wiki.mcwain.net/smoker
  • Total cook time is about 3.5 hours
• Pull bird and let rest for at least 15 minutes

Mouth Words

My smoker was stuck at 225° and refused to get any higher during our November weather. After wrapping it like a potato, it shot up to 320° and stayed happy - most of the cook. It also helped that I filled the WSM water pan with sand to help stabilize the temps. By the end, it was nearly too hot and had to backed off a bit.