Ingredients

14 lbs Turkey
Brine for 24 hours before cooking

Brine

3 Cups Kosher Salt
1 Cup Brown Sugar
2 Lemons Zest, Cut and Squeezed
2 Oranges Zest, Cut and Squeezed
1 Cup Apple Cider Vinegar
1 Bottle Apple Juice
5 or 6 Crumbled Bay leaves
Palm full Thyme
Palm full of Pepper
4 Tablespoons Honey

Mix with cold water until Salt and Sugar have dissolved, submerge turkey and brine for up to 24 hours in refrigerator.

An hour before you start cooking, start the fire and get the main cooker temperature to 225 degrees.  I used white oak because that's all I have, but I'm sure a nice fruit wood would make the bird even better.

Dry Rub (NO SALT!)

1/2 Cup Brown Sugar
2 Tablespoons fresh cracked pepper
2 Tablespoons garlic powder
2 Tablespoons ground Thyme
1 Tablespoon ground Sage
1 Tablespoon ground Chile Powder

Recipe

Remove from Brine, rinse turkey with cold water and pat try with paper towels.  

Rub olive oil on the outside of the turkey.  

Separate turkey skin from meat and put rub generously in-between the skin and meat as well as inside the cavity of the bird.  

Use any remaining rub on the outside of the turkey skin.

Beer Can

With one Fosters "Oil Can" beer (I prefer the Ale), pour out entire contents of beer can into large cold glass and enjoy.  

Open the top of the can with heavy duty scissors and fill up the can half way with chicken or turkey stock.

 In the can, put bay leaves, sage (fresh if you have it), 1 Lemon cut, zest and squeezed, fresh cracked pepper.

Place can in smoker, and turkey on top of the can so that it sits with its legs down and to the front.  The bird should be able to sit on its own, but metal rib racks can be used to stabilize it.

Keep temperature at 225, smoke for 30 minutes per pound and until the internal temperature is 165 degrees.  

Mine took about 8 1/2 hours.

 Every half hour spray with a mixture of chicken stock, apple juice, and apple cider vinegar (ratio 2:2:1)

Remove, let rest, and enjoy.

My favorite part of the bird was definitely the meat on the back along the spine and near the thighs.  

I cut up the turkey before serving and had a feast picking the dark meat from the back, spine and thighs.  This turkey was more tender and flavorful than any other baked or fried turkey I have ever had.