How to smoke a turkey on a weber wsm

Start with a pot of 1 gallon of distilled water.

Add 2 cups of kosher salt to the water and stir until fully dissolved.

Add 2 cups of dark brown sugar to the water and stir until fully dissolved.

Add 1 can of concentrated apple juice to the mixture and stir until fully dissolved.

Check the brine; it should be clear without any cloudiness from undissolved salt.

Once the brine is ready, let it cool down.

Prepare a food-grade bucket for brining the turkey.

Inject the brine into the turkey using a multi-hole injector, focusing on the legs and breasts.

Place the turkey into the brine in the bucket and ensure it is fully submerged, adding more water if necessary.

Let the turkey brine for 12 to 48 hours, depending on your schedule.

Prepare the Weber Smoky Mountain for smoking, aiming for a temperature of around 300°F.

Check the turkey after about 4 hours of smoking.

Once cooked, remove the turkey from the smoker and let it rest for about 30 minutes to an hour before carving.

Equipment Needed

Spice Level: