Brothers Barbecue Smoked Turkey
(courtesy of Joe Orduna of Brothers Barbecue. This recipe is for a 12- to 14-pound turkey) Brine turkey overnight. (Orduna uses Alton Brown’s recipe from Food Network, but adds red pepper flakes. The recipe is here: www.Foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html. Or have Brothers Barbecue cater your occasion. They specialize in “low-and-slow” barbecue cooked with “Texas love and Nevada attitude.” For details, visit www.Brothersbarbecue.net.) After brining, pat turkey dry and rub with butter. Then add Orduna’s dry rub, which includes (approximate amounts): 2 teaspoons salt
1½ teaspoons paprika
1 teaspoon black pepper
1 teaspoon thyme
Pinch red pepper Place one yellow onion, quartered, into turkey cavity, along with a couple of rosemary sprigs. Once turkey is prepped, it’s time to get the smoker ready. Get a good amount of charcoal hot, and then add a wood log. Orduna recommends apple or oak as they offer a light flavor; if using chips, make sure they have been pre-soaked in water. While enjoying a cold beverage with guests, make sure to keep heat about 240 to 250 degrees F, Orduna says. Turkey will take 7 to 8 hours to cook, or until thermometer registers 165 degrees F in thigh. Additional cooking tips: If turkey skin is getting too dark, simply cover it lightly with foil. And, to capture luscious juices for basting, place turkey in a large, disposable aluminum pan halfway through cooking process.

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