beer can turkey

[radman38]

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. 

 

[SmokinAl]

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!

Al

 

[dirtsailor2003]

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