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beer can turkey


Joined Jan 18, 2010
Looking for some advice on doing a beer can turkey on my Memphis pellet grill. I have a 12 lb. bird and am wondering about temp setting. Has anyone done one of these in this way? Would  you brine it or inject it? I'm a little new at this , so would appreciate any advice. 


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
If your smoker will run at 300-325, then that is where I would smoke it at.

If it is not a Butterball turkey, which is already brined then I would brine it.

I also like to inject my turkeys with Tony C's Creole butter marinade.

Instead of doing it beer can style I would spatchcock it.

They cook faster & more evenly.

Good luck!

Last edited:


Epic Pitmaster
OTBS Member
Joined Oct 4, 2012
Step one, drink the beer.

Step two spatchcock the bird.

Step three air dry the bird overnight or for at least 8 hours

Step four drink another beer.

Step five place bird in 325°-350° smoker.

Step six drink another beer.

Step seven pull the bird from the smoker at an internal temp of 165°. rest the bird 30-45 min. before carving.

Step eight drink another beer.

Step nine carve the bird and eat

Step ten repeat steps 1,4,6,8

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