This recipe involves spatchcocking a turkey and brining it overnight in a mixture of salt, sugar, and water, followed by seasoning with mustard and a special rub before smoking it to perfection.
1: Spatchcock the turkey.
2: Brine the turkey overnight in a mixture of 2 cups salt, 1.5 cups sugar, and 3 gallons of water.
3: Season the turkey with mustard as a binder and apply the brisket rub on both sides.
4: Place the turkey in the smoker set to 250°F.
5: Smoke the turkey for 4-5 hours or until the internal temperature in the breast reaches 165°F.
