What's Cooking: Oklahoma Joe's Bar-B-Cue

What's Cooking: Oklahoma Joe's BBQ (KTUL)

Joe Davidson with Oklahoma Joe's Bar-B-Cue shows us how to brine, then smoke, the perfect Thanksgiving turkey with an Oklahoma flair.

If you don't have a smoker, don't worry! Joe's got a plan to help you get that great smokey flavor without the smoker.

All metro area Oklahoma Joe's locations will honor our war veterans and celebrate the company's 30th anniversary on Saturday, November 11.

The first 100 veterans at each location will eat free with a valid military I.D.

Diners will enjoy free dessert, while supplies last, with the purchase of any meal.

Customers can enter a drawing for prizes like Oklahoma Joe's merchandise and even the ultimate tailgate. That includes a 10x10 pop-up tent, a grill, grilling utensils and a cutting board.

There will also be a VIP Birthday Experience Saturday night at the location near 61st and South Sheridan Road from 6:00 p.m. until 9:00 p.m. There will be a BBQ feast, live entertainment and a private bar. Guests will be automatically entered to win an Oklahoma Joe's Smoker and a BBQ Pitmaster Class with Joe himself. Tickets are $29.95 here.

Here is the recipe for Oklahoma Joe's Honey Smoked Turkey


1 gallon hot water

1 lb. kosher salt

2 qts. chicken broth

1 lb. honey

1 bag of ice (7 lbs.)

1 15-20 lb. turkey, giblets removed

Vegetable oil for rubbing

4 oz. Joe's Original BBQ Rub


Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

Lightly apply the Original BBQ Rub over the outside of the bird.

Then place Turkey on the smoker at 300 degrees. When the out side of the Turkey reaches the outside color you like (Golden Brown) wrap in foil, and continue cooking.

Should take around 5 hrs to reach 160 internal temp, don't go over 160 or the bird will get dry.

Let set for 1 hour and slice.

If you don't have a smoker you can add 2 tablespoons of liquid smoke to brine and cook the same in your oven.

Serves 12-16

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