Smoked Turkey – Butter Creole Injected Brown Sugar Rub How To Recipe

Smoked Turkey – Butter Creole Injected Brown Sugar Rub How To Recipe

How to Smoked Turkey –  Butter Creole Injected Brown Sugar Rub

Turkey weight 12.39 lbs (198.24oz)
3 oz’s of your favorite brown sugar rub
4 liquid oz’s of butter creole injection
Prep Time 1 hour
Cook Time 4.5 hours
Smoke for only 2-3 hours

If you use a frozen turkey it should slowly thaw in the refrigerator for about 4 days. Let Turkey sit out of the refrigerator for about an for a half hourTo 2 hours To bring up to around room temperature before cooking.  The idea is to now put a piece of meat directly from refrigerator to cooker if you can help it.

Let Turkey sit out of the refrigerator for about 30 minutes. The idea is to not put a very cold piece of meat in the hot smoker/cooker right away. Take out the fake thermometer, neck, giblets, bag. Top Down view, wood table Sucking up the Butter Creole Injection into the injector from a glass jar. Wood table Injecting the whole Turkey with Butter Creole injection. Injecting into the wing. Isometric view.
Take out the neck, bag, giblets and those fake plastic thermometers that only tell you when you dried out your turkey.
Inject Turkey with your favorite injection. Here is a butter creole injection being used. When using your injector slowly pull the injector to get the injection liquid spread through out the meat. Inject the breast, legs, and wings. A tip is to use a pliable plastic cup to bed a little so the needle can suck up all of the injection.

Be prepared for injection juices to come flying at ya.  The needle may clog up and while you are pressing down on the injector.  Be prepared for mistakes.  Press softly on the injector.  If you press too hard, the injection marinade can have a 3-5 foot squirt radius.  It can get in your eyes, hair, and clothes and usually the face.  You may learn the hard way like most of us.  Until then you may not yet think about squinting your eyes, barbecue multi pocket utility apron for nice clothes protection.
Shake the rub onto the turkey. Let the rub adhere to the meat, don’t actually rub it as this can cake up. Start applying rub to the bottom of the turkey first.
Pre heat your smoker / cooker to 250F to 275F (121C- 135C).  This temperature is a little bit higher for poultry compared to cooking beef or pork.  Cooking poultry at the lower temperatures like 225F seems to make the skin a little bit tough like leather.

Using bread pans of play sand with foil covering. Play sand acts as a thermal mass. Front view of vertical water smoker. Fire Adding water to the water pan/ drip pan in the vertical water smoker. Front View Add dry (not wet) Apple & Hickory wood chunks on the cast iron pan in the vertical water smoker. Light blue smoke rolling from the vertical water smoker is ideal
Here is a propane vertical water smoker.
Add dry (not wet) hickory and apple wood chunks. Chunks last longer than chips. Wet wood has been debunked. It takes energy to turn the moisture into steam. You want to see a light blue smoke coming from the smoker. Not a heavy white smoke.
A smoker Mod tip is to use pans of play sand in your smoker. The play sand acts as a thermal mass. This is basically the same principle as a stone deck in a pizza oven. It takes time and energy to heat up. This will help regulate and keep the temperature steady in the smoker. This is particularly useful for when it is cold and windy. When you are passionate with the BBQ Love you want to BBQ all year round and this will help. There is nothing more stressful than your meat taking too long, and getting unevenly cooked or even dried out.
Add Water to the water/ drip pan.
Always use a thermometer in your meat. Temperature tells you when it is done. The time may vary based on a number of variables. Weight of meat, surface area of meat in the smoker, outside air temperature, wind, etc.

Shake on some Rub, some BBQ Love Brown Sugar Love Rub. Top View of Turkey pre cook. Wood Table Putting injected and rubbed turkey in the vertical water smoker with a big spatula. Front view  Turkey rubbed with brown sugar love rub. Put in the vertical water smoker. Wing tip show. Isometric view. Probe the turkey with a remote thermometer. Rubbed with Brown Sugar Love Rub. Turkey going in the smoker.

This smoked turkey (poultry) is done with an internal temperature of 165F (74C)
Cover the smoked turkey with a foil tent for 20-60 minutes before carving. This will help distribute the juices evenly in the meat.

Pulling turkey out of the vertical water smoker with a big spatula 4 and a half hours later. Internal temperature is 165F (74C) front View Tent the Turkey with aluminum foil for about 20-60 minutes. This will help distribute the juices through out the meat. Top Down view with wood table 12lbs smoked turkey cooked to USDA temperature of 165F. Brown Sugar Love Rubbed. Top Down View. Wood Table First slice of of the smoked turkey into the breast, white meat. Electric knife, black rubber gloves. Top Down View Slice the smoked turkey breast (white) meat across the grain for a more tender cut. Wood cutting board, wood table. Using electric knife. Isometric view Press down on the turkey legs to break the joint. No need for a knife. Top down view. Turkey on a wood cutting board Flip the Smoked Turkey on it's side and pull away the wing to break the joint. Top Down view on wood cutting board Cutting up the Leg, Thigh, Drum Stick with an electric knife on a wood cutting board. Butter Creole injection dripping out. Turkey drum sticks, legs, thighs, wings on red plate. The dark meats ready to get up some more. Leg in front. Top Down View Isometric view of cut up smoked turkey. Leg and thighs, drum sticks, wings (dark meat), breast (white meat.) Red plate, wood cutting board, wood table, White meat up front.
When carving the turkey take off the breast meat first. Slice white meat across the grain for a more tender piece of meat.
You can pull the turkey legs off by breaking the joints. Pull down on the legs, then pull the legs away from turkey.
This is perfect for any occasion like Thanksgiving or any family get together.
Smoked Turkey is a non vegetarian, gluten free, high protein, paleo, and caveman friendly!

Photo Gallery

YouTube video link:

Leave a Comment

Prove you are not a robot * Time limit is exhausted. Please reload the CAPTCHA.