-
1
Mix brine ingredients in a cooler--I use a smaller Coleman cooler--and add defrosted turkey (ensure the turkey is fully covered by the brine mixture); let sit for up to 24 hours.
-
2
Note - The temperature in the cooler should be 33-40 to prevent bacterial growth.
-
3
If the temperature begins to get too high, stir ice into the brine until it has dropped back to the desired range.
-
4
Remove turkey from brine and pat dry.
-
5
Mix Rub ingredients and coat turkey inside, outside, and under the skin.
-
6
Note - Use your hands to peel the skin away from the body then apply the rub.
-
7
Use toothpicks to hold the skin down while cooking.
-
8
Use a chimney starter to heat some charcoal and place it in the bottom of your smoker.
-
9
Pour smoke liquid into the water pan of the smoker and place the cover on the smoker until he internal temperature reaches 250-300.
-
10
Insert a meat thermometer into the thigh of the turkey, place it on the top rack of the smoker, and cover with the smoker lid.
-
11
Add wood chips or chunks to the smoker through the side door.
-
12
Let sit, adding more chips every hour (or as needed) to keep the temperature between 250-300.
-
13
Turkey is done when the internal temperature reaches about 165.
-
14
The cooking time should be roughly 20-30 minutes per pound.
