Honey Brined Smoked Turkey
Tuesday, November 22nd 2016, 1:18 PM CST
- 1 gallon of water
- 1 pound kosher salt
- 2 to 4 quarts' beef broth
- 1 pound of honey
- 1 7-pound bag of ice
- 1 15 to 20-pound turkey, with giblets removed
- Vegetable oil for rubbing turkey
- Oklahoma Joe's Original Dry Rub
- Combine the hot water and the salt in a 28 to a 50-quart cooler. Stir until the salt dissolves.
- Stir in the beef broth and then honey. Add the ice and stir.
- Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours. If needed add more ice to keep the bird cool.
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil and apply Oklahoma Joe’s Original Dry Rub lightly all over the bird.
- Preheat the smoker or grill to 275 degrees.
- If using a gas grill build a wood smoker boat using a double thickness of heavy-duty aluminum foil. Place a cup of pecan wood chips in the center of the foil and fold over the edges, making a small pouch. Poke holes in the top of the foil pouch to allow smoke to escape. Set this directly on the metal bar over the gas flame.
- Set the turkey on the smoke or grill cooking with indirect heat, Close the lid and cook for 3 hours.
- After 3 hours check the bird; if the skin is golden brown, place the bird in an aluminum foil roasting pan along with 2 cups of broth and 2 sticks of butter and continue cooking. Also, after 3 hours, replace wood chips with second cup.
- Continue smoking the bird occasionally basting it with the butter and broth.
- Once the bird reaches 160 degrees F, remove from smoker, cover with aluminum foil, and allow to rest for 1 hour.
- Carve and serve.