Recipe

Smoked Turkey on a WSM

Two small turkeys smoked on a Weber Smokey Mountain at 230°F with hickory. Smaller birds mean faster cook times, better skin-to-meat ratio, and four drumsticks instead of two. Frees up the oven for all the holiday sides.

By Luis Ramirez

Prep

30 min

Cook

9 hrs

Total

9 hrs 30 min

Difficulty

intermediate

Yield

Method

smoking

Wood

Hickory

Smoke Temp

230°F

Internal Temp

165°F

Fuel

charcoal

Jump to IngredientsJump to Instructions

What You Need

Ingredients

Main

  • 2 whole turkeys (about 12 lbs each)
  • BBQ seasoning/rub
  • Hickory wood chunks

Step by Step

Instructions

  1. 1

    Season the Birds

    Generously rub BBQ seasoning all over both turkeys, covering all surfaces.

  2. 2

    Set Up the Smoker

    Get the WSM up to temperature. Add hickory chunks to the coals.

  3. 3

    Smoke

    Place both turkeys on the smoker grates. Smoke at about 230°F for approximately 9 hours. Time will vary depending on the size of your birds.

  4. 4

    Wrap and Transport

    Place the finished turkeys in an aluminum tray and wrap tightly in foil for transport or resting.

Pro Tips

  • WSM fits two small birds (about 12 lbs each) on both grates
  • Smaller birds cook faster and have a better meat-to-skin ratio
  • Four drumsticks are more manageable than two giant ones
  • Cleanup is extremely easy — no roasting pans to scrub
  • Next time: brine the birds, inject for deeper flavor, make gravy from drippings, and consider offering BBQ sauce as a condiment

Equipment

  • Weber Smokey Mountain (WSM)
  • Aluminum tray
  • Heavy-duty aluminum foil
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