Turkey on Smoker
20 lb turkey
1 can beer
1/4 cup vegetable oil
Combine in a spray bottle and shake
Flesh of 1 orange
5 cloves garlic
2 tbsp chipotle peppers in adobo
4 tbsp canola oil
3 tbsp black pepper
3 tbsp salt
Combine all of the above in a blender. Puree into a smooth paste. Rub turkey all over with paste and let rest in refrigerator overnight.
Rinse the turkey inside and out and pat it dry with paper towels. Light the smoker and set it to 225-250°F. Scatter soaked apple wood chips over the coals, and fill the diffuser pan with warm water.
Place the turkey on the smoker and close lid. Begin spraying with mop every 30 minutes after 3 hours of being on the smoker. Check that the diffuser pan is always full of water, beer or fruit juice.
Smoke for about 6 hours, or until the internal temperature reaches 165°F. Increase internal temperature of the smoker to 325°F and cook for another 45 minutes. Let rest ½ hour before carving.