PEC Journeyworker Aaron Alvarez’s Guide to Smoking the Perfect Turkey

When it comes to cooking advice for the holidays, we turn to PEC Liberty Hill Journeyworker Aaron Alvarez, who has won multiple awards at the Texas Lineman’s Rodeo Barbecue Cookoff. On Thanksgiving, Alvarez trades in his climbing gear for grilling utensils and becomes the go-to pitmaster, serving up smoked meats and sides at his family table.

From lineworker to pitmaster

His passion for barbecue started in 2005 as a friendly competition with his friend’s dad. The prize? His secret barbecue sauce recipe. To win, Alvarez had to smoke a better brisket than his competitor. After many failed attempts, he finally pulled it off, and the torch and barbecue sauce recipe were passed down.

Every year, Alvarez puts his skills to the test at the Texas Lineman’s Rodeo, where he has won multiple awards in the Barbecue Cookoff. This tradition celebrates both his passion for cooking and the community among lineworkers. Swapping stories and sharing plates of brisket fosters a sense of camaraderie and connection.

“They say the kitchen brings everybody together,” he said. “Barbecuing opens a lot of doors for friendships and meeting people.”

Alvarez emphasized the importance of tasting as you go, keeping detailed notes on factors like weather, and being patient. This ensures consistency.

“It’s tedious, but it works.”

How to smoke the perfect turkey

1. Safety first — Start with a clean smoker and smoker plate. Turkeys are fatty, and grease buildup can lead to a fire.
2. Start early — Know when you plan to eat and give yourself 3-4 hours to cook.
3. Pick the right turkey size — The sweet spot is between 10 and 14 pounds. Anything smaller will cook too quickly and dry out; anything larger will take too long to cook and become tough.
4. Prep your bird — Most turkeys come pre-brined in 15% solution, so additional brining isn’t necessary. Instead, Alvarez suggests injecting a turkey with seasoning. His go-to recipe can be found below. Then, pat the turkey dry, rub clarified butter on the skin, and season with seasoned salt, black pepper, or Cajun seasoning. Pick your favorite.
5. Get the right smoke — Alvarez recommends using Post Oak wood because it has a natural saltiness to it.
6. Maintain temperature — Keep your fire between 225° F and 250° F. Any hotter than that will burn the skin of the turkey. Use a meat thermometer. Aaron prefers the pop-up kind. Probe the turkey once and keep it in there while it cooks. Once the internal temperature reaches 160-165°F, your turkey is done.
7. Conserve energy — Keep your heat consistent and avoid frequent temperature changes.
8. Track the details — As mentioned above, keep notes that you can look back on, and record conditions like temperature, wind, humidity, and how they affect your fire.