Remove the bird from the fridge and brush the skin with oil.
1/2 cup Oil
Rub it with a coating of the spice mixture.
Prep the grill
Set your smoker to run at around 225 to 250 with your lump charcoal.
Add smoking wood.
Arrange the grilling grate over the smoker.
Once your grill is preheated and the smoke is a clear you're ready to cook.
Smoke the turkey
Transfer the turkey to the grilling rack and shut the lid. If you are using a probe thermometer, make sure it is interested before closing the lid and working.
Smoke the turkey until it reaches an internal temperature of 165F, check the ambient temperature of the grill occasionally to maintain heat. Additiaonl fuel may be needed.
For the last hour of smoking, baste the turkey with a little oil every 20 to 25 minutes.
Cooking can take 4 to 12 hours depending on the side of the bird.
Rest
When the meat reaches 165F, transfer it from the smoker onto a baking sheet or cutting board and tent it with foil.
Rest the bird for at least 20 minutes before slicing.
Slice
Carve the legs from the main body.
Cut the wings from the body.
Slice the breasts from the bone.
Slice the breast into portions against the grain.
Serve
Garnish with fresh parsley and serve.
Parsley
Notes
We cooked this bird in a Pit Barrel Cooker, and love drum-style cookers for poultry. But any grill will work. If using a gas grill or pellet grill, add a smoker box with wood chips to the hottest part of the grill to add a richer smoked flavor. We use a blend of GirlCarnivore Chick Fest and GirlsCanGrill Chicken rub for this blend, as they are balanced all-purpose poultry rubs, but any bbq spice blend will work. Giving the bird time to dry brine in the fridge helps to produce great crispy turkey skin. Allow yourself at least a 16 hour dry brine before smoking. When grilling, always go by internal temp, not time. Use an instant-read meat thermometer or a probe thermometer to ensure the meat has reached a safe temperature of 165 degrees F.