Ingredients:

Brine Ingredients:

Per 1 Pound of Turkey 

4 cups water 

1/2 cup Spiceology Turkey Brine 

Injection Ingredients: 

1/2 cup butter, melted and cooled

2 tbsp Tony Chachere’s

Rub Ingredients: 

1/4 cup Jack Daniel's® Chicken Rub

1 tsp salt

1/2 tsp ground black pepper

1/4 cup Spiceology Turkey Rub

Cowboy Pecan Wood Chunks

preparation: 

Brine Turkey: 

In a large pot, bring the water, salt, and sugar to a gentle simmer until just dissolved. 

Add the bay leaf and peppercorn and allow to cool completely. 

Place the turkey in the brine, storing a large container and/or resealable bag inside a container that will fit in your refrigerator.
Place in the refrigerator and brine for 4 hours.

Remove the bird from the brine and pat dry. Discard brine. 

Prep the Grill: 

Prep your pit barrel cooker for smoking with Cowboy Hardwood Lump Charcoal. Have one rod ready to hang the turkey from and the other removed for easy access while positioning the bird. 

Maintain a temp of around 400 degrees. 

Use Pecan or Hickory chunks for added smoked flavor 

Inject Turkey: 

Whisk the Tony Chachere’s with the melted butter.

Inject the turkey all over with the injection liquid making sure to target the thickest pieces of meat liberally. 

Rub the Turkey: 

Starting with the Jack Daniel's® Chicken Rub, coat the bird. 

Mix the salt, pepper, and turkey rub in a small bowl and pat evenly all over the bird. 

Make sure to coat the outside, the inner cavity, and under the folds of the wings and legs. 

Smoke the Turkey:

Arrange the poultry rod through the bird and hang the bird, with the breast facing the outer wall, onto the rod.
Cover and smoke for 3 ½ to 4 hours or until the turkey reaches 160 degrees F with an instant-read thermometer. 

Rest 

Remove the bird from the smoker. 

Cover with foil.

Allow the turkey to rest 30 minutes. 

Carve and Serve

Carve the turkey and serve.