-
1
Whisk together apple juice, salt, brown sugar, and molasses in a large container until salt and sugar are dissolved. Stir in 3 quarts ice cold water. Submerge turkey, breast side down, in brine. Place container in refrigerator and brine for 12 hours.
-
2
In a small bowl combine paprika, salt, chili powder, garlic powder, black pepper, onion powder, thyme, oregano, cumin, and cayenne pepper. Set aside.
-
3
Remove turkey from brine. Pat dry inside and out with paper towels. Using fingers, gently separate skin from meat underneath breasts and around thighs. Spread about 1 1/2 tablespoon of rub under breast and thigh. Sprinkle remaining rub all over turkey, inside and out.
-
4
Fire up
-
5
or
-
6
to 325u00b0F, adding smoking wood chunks when at temperature. When the wood is ignited and producing smoke, drink or empty 1/3 of beer and place can on smoker. Carefully lower turkey onto beer can, legs down. Adjust turkey legs so it stands vertical stably. Cover and smoke until an instant read thermometer registers 160u00b0F in the thickest part of the breast, about 2 to 3 hours.
-
7
Remove the turkey from the smoker and allow to rest, uncovered, for 20 to 30 minutes. Remove beer can; carve and serve.
