Smoked Beer Can Turkey
Achieve a succulent and flavorful smoked turkey by cooking it upright on a beer can, which ensures a notably juicy bird.
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Instructions
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Preheat smoker to 250 F for a 6-hour smoke.
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Prepare the beer can: Cut off its top, pour in 12 ounces of beer, and add bay leaves and thyme; set aside.
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Combine 2 tablespoons brown sugar, paprika, salt, and pepper to create the spice rub.
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Mix remaining 2 tablespoons brown sugar, ketchup, vinegar, 2 tablespoons beer, hot sauce, and cayenne for the baste.
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Rub the turkey's surface with the spice rub, working it under the skin, especially on the breast.
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Place the prepared beer can on the smoker grate, then carefully set the turkey over the can, ensuring it is stable.
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Smoke the turkey at 250 F for approximately 6 hours, basting every 2 hours; the turkey is done when the thigh reaches 165 F (74 C).
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Remove from heat and rest for a few minutes before carving.