The Best Smoked Turkey

Remove the neck and giblets from the cavity. Pat the turkey dry with paper towels. If you brined the bird, rinse off the brine with cold water prior to patting dry. Stuff the turkey, if desired, and tie the legs together with kitchen twine.

Coat the turkey with olive oil and then generously coat with the BBQ Rub.

Pre-heat the smoker to 225℉ and set up for indirect heat. Load the smoker with your wood of choice and a drip pan full of water.

Pre-heat the grill to 225℉ and set up for indirect heat. Aim to keep the temperature between 225 - 250℉. Gas Grill- turn half the burners (on the same side of the grill) to medium-low while the other burners are off. Use a smoker box to add chips/chunks of wood to create a thin blue smoke. Charcoal - Pre-heat the coals until just ashed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Create smoke by placing wood chunks directly on the pre-heated coals.

Transfer the turkey to a pre-heated grill.

Cook for 30 minutes per pound at 225℉, spritzing with the broth every 45-60 minutes. When spritzing, check the drip pan to see if more water needs to be added. Replenish the wood chips/pellets/charcoal, as needed, to maintain the temperature.

Smoke until the thickest part of the thigh reaches 165℉. Check the temperature on both legs and use the lower of the two temperature readings. Cover the turkey with foil, if the skin starts getting overly dark.

Remove the turkey to a large cutting board and let rest for 15 minutes. If not serving right away, cover with foil and wrap with towels to keep in the heat until you're ready to serve.

Remove the twine before carving and serving.