WHOLE SMOKED TURKEY (TEXAS STYLE) (SOUTHWEST)

Steps:

• Combine first 12 ingredients in a pot and bring to a boil. Let cool.
• Rinse turkey, pat dry and brine over night, completely submerged in the brine.
• Rinse turkey and pat dry.
• Using a syringe, inject your favorite marinade. I use a store-bought Cajun sauce, made for injectors, but you could certainly make your own.
• Coat with oil, and season liberally with Cajun seasoning.
• Cover with plastic wrap and let sit in the fridge overnight.
• Remove and bring to room temperature while you're getting the smoker ready, following the manufacture's directions. Bring smoker up to 240 degrees. I like pecan or hickory. You could use almost any hard wood, but I do not recommend mesquite. It's too oily, and will be bitter after that long of a cooking period.
• Smoke bird for 6-8 hours, keeping the temperature between 220--240 degrees, until internal temperature of the bird reaches 180 degrees.
• Mop, rotate, and turn bird every 40-50 minutes. Add pieces of wood to keep temp up and smoke going.
• For the mop: Combine cider vinegar, water, celery salt, salt, pepper, and butter in a pot and bring to a boil. Remove and set aside.
• Remove, wrap in foil and let rest for 30 min before carving.