How to Smoke a Turkey on the Weber Smokey Mountain (Step-by-Step)

Comments · 113

• CH

  @christopherberbeka5860 · 11 months ago

  The first time I smoked a turkey on on my brand new Weber Smokey Mountain smoker, i Thawed the bird in a brine bag using only kosher salt, I brined it for 16 hours, keeping it on ice in a cooler. Once I removed it from the brine,  i DID NOT rinse it off. I smeared it with olive oil (Inside & Out), and rubbed with Applewood rub. I lso pulled back the skin and rubbed it in. To add more flavor, I added 4 boxes of chicken broth to the steam bowl, and filler the rest with water. I started with 120 briquettes and 6 large chunks of apple wood. I added a full chimney, every 2 to 2-1/2 hours, and kept the temperature at 250 degrees. Monitor the temp and vent as needed. After 6 hours, I removed the bird and wrapped it in foil, and returned to the smoker for another 3-1/2 hours. I removed the bird after a total of 10 hours, and let it rest for no less than 20 minutes. When I carved into the bird, the juices just flowed like Niagara Falls. The bird was tender and juicy throughout. Remember Low & Slow for smoking. Smacznego!!!

  33

• PE

  @Peteanigans · 10 months ago

  Thank you for this instructional!!! I followed this closely and smoked my first turkey yesterday and BROTHER!!!!! 😯🤤 ABSOLUTELY THE BEST TURKEY I'VE EVER HAD!!!!!

  5

• US

  @user-fk8zw5js2p · 11 months ago

  The results of spatchcocking are good even if the process is a horror show and not for the timid.

  5

• VU

  @Vuurrooksmaak-yt · 1 year ago

  Made this turkey for Christmas here in the Netherlands. I’m afraid you made me the designated turkey chef within the family for the foreseen future 😂

  26

• CA

  @calwarkentin9109 · 9 months ago

  As I have an 18" Weber Smokey Mountain, I decided to half the turkey and use both racks. I swapped the halved birds on the racks at about 1 1/2 hour in to the roast. The results were perfect as the upper bird basted the lower bird. I also put a tin plate in the empty water bin with 1" of water in order to catch all the drippings. The result was a great gravy enhancer. I will definitely use this recipe again as it was a hit, including two from my family who are “traegar” only BBQ guys. The total roast was 3 hours to 170 degrees. The carving was super easy with the centre back bone removed. Good job

  1

• BO

  @BOSCOchonie · 10 months ago

  Our stove broke a few weeks back & my family was looking at soups for Thanksgiving. We came across a smoker/bbq and looked up to see if it was doable. We came across your videos and settled on an Oklahoma Joe. Seasoned the grill 2 days prior then practiced on a full chicken the day before Thanksgiving. Our local co-op spatchcocked & removed the spine which was nice. We followed your video to the tee and we can't thank you enough. Hands down the best turkey we've ever had.

  2

• FR

  @Frank-o3f5b · 3 months ago

  Green apple brown sugar stuffed Turkey EPIC!!!!!!

• RO

  @roynemmers7323 · 1 year ago

  I use to brine, but I don't bother with it any more. I usually buy a Butterball or other already enhanced bird. I rub the skin of the bird with oil then season the bird. For Thanksgiving I use a Simon and Garfunkel rub, for my July 4th turkey I use a more traditional BBQ rub. I don't spatchcock either I just slap it on my WSM and go focus on the sides. No mess, no fuss. I like things simple. The key to a moist turkey is to not overcook the damn thing. So pay attention to the bird as it approaches the 150f mark. If you do use a fresh turkey I think that is when you need to brine and inject. Love your videos and happy smoking.

  6

• TA

  @talloak051 · 9 months ago

  Just did this last night, only my 3rd smoke ever. Wife loved it, and that is saying a lot. Didn't take 3 hours total cook time though, more like 2 hours.

• JA

  @jacoblewis3273 · 1 year ago

  A smoked turkey is the most slept on cook out there. If done correctly, I think it beats out a fried turkey. And you don't have the issues that come from frying. Well done on the bird! Thanks for the video.

  9

• MA

  @markackermann673 · 1 year ago

  Followed your lead and did a 16lb turkey. Brined it and injected it cooked it whole and it turned out great! Did a pork butt to go with it also turned out great! You have created a monster!

  10

• SH

  @shawnm2597 · 1 year ago

  Whenever there is any possible way to make a mess, I'm right there with ya'.

  9