Smoked Thanksgiving Turkey August 25 2014, 2 Comments

Ingredients
  • 1 12-13 lb turkey
  • 1 stick of butter for melting

Brine

  • 1 gallon water
  • 1 1/2 cup kosher salt
  • 1/2 cup Meat Church Honey Hog BBQ Rub
  • 1/2 cup sugar
  • 1 tsp black pepper
  • 1 tsp tarragon
Brine:
Thoroughly mix the salt, bbq rub, sugar, black pepper and tarragon. Add the dry ingredients to the water and mix it up well. 
Place the turkey in a brine bag. Fill the container with the brine and refrigerate overnight or an average of 1 hour per lb.

 

Turkey:
Remove turkey from brine, rinse thoroughly and pat dry.
Season the outside of the turkey with our Honey Hog or Deez Nuts Honey Pecan rubs.
Smoke the turkey at 250 degrees, basting periodically with melted butter.
This cook will take approximately 3 hours.
The turkey will be done when the the internal temperature reaches at least 165 in the thickest part of the breast. 

Optional: Drizzle the cooked turkey with warm Burleson's honey.


Let the turkey set 20 minutes, carve and serve!

Drizzle a little warm honey mixed with Texas Pepper Jelly Rib Candy if you like.