If frozen, make sure to thaw turkey in fridge for about 3 days. Pour correct amount of brine in sealable container and add water. Remove turkey from package and place in container. Brine for 24 hours. Remove from brine and rinse with cold water. Place in a pan and leave uncovered in fridge for 24 hours.
Remove turkey from fridge about 45 minutes before putting on smoker and let sit at room temp. Lightly drizzle with olive oil so the seasoning will stick. Liberally season with Lane’s Signature & Sweet Heat rubs (Brisket rub would go well with this too). Once seasoned, set on a turkey stand.
Set up Big Green Egg with Fogo Premium Lump Charcoal for indirect cooking at 375 degrees (going to cook at 325 so you always want to start it higher). Make sure to soak wood chips at least 30 min before using. Once smoker reaches 375, place wood chips/chunk on top of charcoal and mix around with your ash tool. Place the plate setter in and then put down tray with water/apple juice (fill about 1/3 of tray). Put grilling grate on top and you are ready to go.
Smoke turkey at 325 for about 2 hours or until the breast reads 165 internal temp. The legs should be about 180-185 degrees. When the turkey reaches about 145 degrees, I start basting it with some melted butter that has been seasoned with 1tbls of sweet heat rub. Remove turkey from egg once it has reached 165 and let rest for 30 minutes.
Slice & Enjoy!
This delicious recipe is brought to you by Ryan Lane from Lane's BBQ.
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