Try my recipe from earlier in the thread. The brine beforehand and the olive oil are key. I do mine at 350 for 45 minutes.
BBQ and smoking recipes.
- Thread starter Caper11
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Try my recipe from earlier in the thread. The brine beforehand and the olive oil are key. I do mine at 350 for 45 minutes.
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- #42
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- #43
I'll take 1 pound delivered please
crazy_wheeler
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Want to smoker a turkey on Sunday. Ray have you got a good brine recipe? Or anyone have a good brine recipe?
I've done brine and no brine. Personally haven't noticed a difference. Doing a Turkey tomorow without brine
crazy_wheeler
Active VIP Member
Think I’m leaning more towards trying the spatchcock turkey and rubbing it down with spices and a garlic butter injection
I am doing on Saturday. Brining in kosher salt, garlic, chipotle pepper, cumin and Bud Prohibition. I will then do an injection the day of, still not sure what I will use for the injection yet, likely chicken broth, butter and some spice.
gunner3006
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Hey guys. Make sure you post some pics from your Easter weekend smoke jobs. I pulled out a wild salmon I caught last August in kitimat. I’m thinking a lemon, garlic sauce with crushed up croutons sprinkled on top
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- #49
Brine was for 24 hours
Onions , garlic, bay leaves, hot sauce 1 bottle spices spices spices, beer.
We used all kinds of spices, lots of chunky ones like steak spice, sea salt etc.
Add beer and hot sauce once brine cools.
Bring giant pot of brine to a boil. Have a drink..
While brine cools have a drink.
Add beer or 2 to brine. Drink 2 beers
Add turkey to brine
Add ice on top of turkey like a bag full or ice makes container full.
Keep in cool garage or fridge for 24 hour.
I smoked for 11 hours. Then turned heat to 350 for 1 hour.
Used meat thermometer for internal temp check.
It turned out great.
QMAO
Active VIP Member
I find that injecting and brining for 24 hrs before smoking is not long enough. I always bring 3-4 days before smoking now. The brine dissipates throughout the meat more.
My turkeys always turn out like smoked ham. Moist and very flavourfull.
My turkeys always turn out like smoked ham. Moist and very flavourfull.
Rene G
Active VIP Member
I’ve only done a brine turkey once, and it turned out really good. I have to agree that it tasted ham like.
Lightningmike
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7 hours into the brisket now. Soon wrap it in foil and start stage 2 for 4 ish hours.
Rene G
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Love doing a brisket! Can’t sit to see the finished product
gunner3006
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Nachos boys
Rene G
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How’d they turn out?
Lightningmike
Active VIP Member
Well it was a success again. Everyone has a meat hangover tonight. Forgot to get a pic if finished product but I got a couple of the aftermath.
Started smoker at 3 am and shut it down at 6:30 PM.
The cooking lasted longer than the keg we tapped yesterday afternoon.
Started smoker at 3 am and shut it down at 6:30 PM.
The cooking lasted longer than the keg we tapped yesterday afternoon.
gunner3006
Active VIP Member
Awesome
pipes
Active VIP Member
Well it was a success again. Everyone has a meat hangover tonight. Forgot to get a pic if finished product but I got a couple of the aftermath.
Started smoker at 3 am and shut it down at 6:30 PM.
The cooking lasted longer than the keg we tapped yesterday afternoon.
my invitation must have got lost in the mail. Nice looking brisket. beautiful smoke ring.
Lightningmike
Active VIP Member
Haha sorry about that. Next time.
rhody605
Active VIP Member
Start with a light smoke for half hr.
then crank it for roasting a crispy skin today.
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