I like to pour bourbon on wood chips along with water.


  • Brine:
  • 12 cups water
  • 2 cups brown sugar
  • 1 1/2 cups salt
  • 2 teaspoons whole black peppercorns
  • 4 bay leaves
  • Wood chips
  • Hardwood smoking chips(hickory, etc.)-soaked covered in water at least 30 minutes before use
  • 4 cups for turkey


Any food to be smoked must be 'brined' first. For turkey, prepare double recipe of brine. Prepare turkey as for roasting. Soak turkey 18-20 hours-must be completely covered with brine the entire time, in refrigerator. Remove turkey from brine and place in sink under running water, rubbing skin gently to scrub off excess salt. Preapre barbecue-use 18-20 briquets (not mesquite or hardwood-too hot) on either side of grill. Place drip pan in center of charcoal under where bird will sit. (Leave 4-5 briquets on aluminum pan at side of grill-you will need to add lit charcoal throughout the day.) Put on bird. Place oven thermometer on grill next to bird (not over coals) and check temperature after 15 minutes-should be 180-200 degrees all day. Put on one cup wood chips and cover BBQ. Check temp every one-half hour, adding one cup wood chips until they are gone. Bird will take 6-8 hours (you read it right). Check temperature with thermometer at center of breast not touching bone-bird done when it hits 170 degrees. Don't even check before 6 hours go by.

Let stand for one-half hour covered with tinfoil.

Print this recipe

Submitted 6/13/05.
Source: Sunset cookbook
Submitted By: Doug Frost
Smoked turkey