Smoked Beer-Can Turkey

Ingredients

• For the brine:
• 2 quarts apple Juice
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1/4 cup molasses
• 3 quarts ice cold water
• 1 whole natural turkey, 12 to 14 pounds
• For the rub:
• 1 tablespoon paprika
• 1 teaspoon Kosher salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 medium chunk of apple wood or other light smoking wood
• 1 tall can of beer
• Type of fire: Indirect
• Grill heat: Medium

Directions

1. For the brine, whisk apple juice, salt, brown sugar, and molasses in a large container until the salt and sugar have dissolved. Stir in 3 quarts ice cold water. Nestle the turkey into the brine with the breast facing down, then move the container to the refrigerator for 12 hours.
2. For the rub, use a small bowl and mix the paprika with the salt. Add the chili powder, garlic powder, and black pepper, then blend in the onion powder along with the thyme, oregano, cumin, and cayenne pepper. Set the bowl aside.
3. Lift the turkey out of the brine, and blot the cavity and skin with paper towels until dry. With your fingers, ease the skin away from the meat under the breasts and around the thighs, taking your time so it does not tear. Work about 1 1/2 tablespoon of rub beneath the breast and thigh skin. Dust the rest of the rub over the entire turkey, including the inside.
4. Bring your smoker or grill to 325 degrees F, adding the smoking wood chunks once it reaches temperature. When the wood has caught and is smoking, drink or pour off 1/3 of the beer, then set the can on the smoker. Carefully lower the turkey over the beer can with the legs pointing down. Move the turkey legs until the bird stands upright and steady. Cover and smoke until an instant read thermometer shows 160 degrees F in the thickest area of the breast, about 2 to 3 hours.
5. Take the turkey off the smoker and let it sit, uncovered, for 20 to 30 minutes. Pull out the beer can, then carve and serve.