Paul, aka Chilebrown, sent me this terrific picture of a turkey that he smoked on his Weber recently. He didn't send any information, but grilling or smoking a turkey on indirect heat is a great variation from traditional birds, though I recommend that you don't stuff them. Many times on Thanksgiving I've both oven-roasted and smoked a bird to provide variety, and the smoked turkey was always gone first. The leftover meat and carcass makes an awesome smoked turkey soup, too, try it!
This doesn't look rubbed, but our Survival Spice™ barbecue rub is awesome on turkey, chicken, and Cornish hens, too!
If Paul checks in, hopefully he'll provide some details, but I'd say this picture speaks for itself. Well done, Paul!
I am a new convert to brining. This bird soaked overnight in a salt and sugar brine.Before smoking it was brought to room tempature and rubbed with plain vegetable oil,salt and pepper. It was smoked on a fairly high heat. (350 degrees). It took about aprox 3 hours. I think the brining makes a world of difference. Both white and dark meat were very juicy. Peace,Paul