Woodtick Posted November 18, 2018 Share Posted November 18, 2018 I’m going to pick up a turkey today. I may have to lean on a few of you jack asses in the next coming days. Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 18, 2018 Share Posted November 18, 2018 6 minutes ago, Woodtick said: I’m going to pick up a turkey today. I may have to lean on a few of you jack asses in the next coming days. Brine.....brine......brine Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 18, 2018 Share Posted November 18, 2018 Did 2 10lb butts and 40lbs bacon yesterday 4 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted November 18, 2018 Share Posted November 18, 2018 2 minutes ago, f7ben said: Brine.....brine......brine I don’t like eating sea water ......sea water...... sea water. Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 18, 2018 Share Posted November 18, 2018 4 minutes ago, Woodtick said: I don’t like eating sea water ......sea water...... sea water. Wut? Quote Link to comment Share on other sites More sharing options...
thewayout Posted November 18, 2018 Share Posted November 18, 2018 (edited) 19 minutes ago, Woodtick said: I don’t like eating sea water ......sea water...... sea water. Chicken stock or water, crushed garlic cloves, cup of brown sugar, cup of kosher salt, a whole onion sliced, a Granny Smith Apple or apple juice, black pepper corns, some fresh herbs (rosemary, thyme, etc). Heat in a stock pot and stir a bit to dissolve the sugar, salt etc. Let it cool down to room temp. Add another half gallon or so of cold water to the brine and stir. put the turkey in a large container, I use a large sealable container, makes transporting easier not worrying about spills. Dump the brine over the turkey making sure it’s fully submerged in the brine and put a generous amount of ice cubs in there too. Close it up and let it sit in the garage (if it’s cold enough by you) or fridge for 12-24 hrs depending on how much salt you use. I let my bird sit for 15-18 hrs. Came out great in the smoker. Awesome flavor and moist. Edited November 18, 2018 by thewayout 1 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted November 18, 2018 Platinum Contributing Member Share Posted November 18, 2018 went out to check and the smoker f’d up again. Smoker was cold, brisket dropped to 155. Shut it all down, cleaned out the fire pit, restarted. Damn it. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted November 18, 2018 Share Posted November 18, 2018 41 minutes ago, f7ben said: Brine.....brine......brine And you better start that shit today, depending on the size of bird you get. Neal 1 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted November 18, 2018 Share Posted November 18, 2018 17 minutes ago, Blackstar said: went out to check and the smoker f’d up again. Smoker was cold, brisket dropped to 155. Shut it all down, cleaned out the fire pit, restarted. Damn it. Finish off in the oven. You've got a good bit of smoke flavor in it by now. Clean and run though the smoker, check the thermocouple? Neal Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 18, 2018 Share Posted November 18, 2018 Just now, NaturallyAspirated said: And you better start that shit today, depending on the size of bird you get. Neal Yup....its all about how much salt you use. I like to do 4-5 day brines on birds. I use some cure as well though Quote Link to comment Share on other sites More sharing options...
ckf Posted November 18, 2018 Author Share Posted November 18, 2018 1 hour ago, Woodtick said: I’m going to pick up a turkey today. I may have to lean on a few of you jack asses in the next coming days. I did a breast on the kettle last Thanksgiving. Everyone preferred it over the bird that we did in the oven. 2 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted November 18, 2018 Share Posted November 18, 2018 21 minutes ago, f7ben said: Yup....its all about how much salt you use. I like to do 4-5 day brines on birds. I use some cure as well though What's your brine recipe? I was thinking of one with jalapenos that I found. Sounded interesting. Neal Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted November 18, 2018 Share Posted November 18, 2018 Just now, ckf said: I did a breast on the kettle last Thanksgiving. Everyone preferred it over the bird that we did in the oven. Capons are a good thing to try too. Neal 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 18, 2018 Share Posted November 18, 2018 Just now, NaturallyAspirated said: What's your brine recipe? I was thinking of one with jalapenos that I found. Sounded interesting. Neal I only use tenderquick , salt and sugar. I find that most other shit is for show. If I want some specific flavors id inject and rub after brine. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted November 18, 2018 Share Posted November 18, 2018 7 minutes ago, f7ben said: I only use tenderquick , salt and sugar. I find that most other shit is for show. If I want some specific flavors id inject and rub after brine. No garlic eh? Neal Quote Link to comment Share on other sites More sharing options...
Woodtick Posted November 18, 2018 Share Posted November 18, 2018 My son had a kidney disease for about 8 years on and off. He is ok now. He could only have 750mg of salt a day when he relapsed. We had to make everything salt free and had to travel with food for him. Had to make salt free bread every morning before I went to work. Ever since then, I don’t care for the taste of heavy salted food. We use it and cook with it,but we don’t use a lot of it. Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 18, 2018 Share Posted November 18, 2018 Just now, NaturallyAspirated said: No garlic eh? Neal Havent been.....been trying to keep the flavors simple and let the pit and the wood do the work Quote Link to comment Share on other sites More sharing options...
Woodtick Posted November 18, 2018 Share Posted November 18, 2018 10 minutes ago, ckf said: I did a breast on the kettle last Thanksgiving. Everyone preferred it over the bird that we did in the oven. I’ve done them on the kettle a few times up at camp. I’m looking to do a full bird in the smoker this year. I’ve always just used apple juice and a bird rub when I did it on the kettle. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted November 18, 2018 Author Share Posted November 18, 2018 Just now, Woodtick said: I’ve done them on the kettle a few times up at camp. I’m looking to do a full bird in the smoker this year. I’ve always just used apple juice and a bird rub when I did it on the kettle. Don't go to big or it won't fit under the lid. I'm thinking about trying a 10-12 bird this year. 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted November 18, 2018 Share Posted November 18, 2018 3 minutes ago, ckf said: Don't go to big or it won't fit under the lid. I'm thinking about trying a 10-12 bird this year. I may fab a ring to raise the lid 6”. 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted November 18, 2018 Share Posted November 18, 2018 I got the Idea from this link. I made one up at camp with some sheet metal and screws. I only have a 18” up there and the lid is even shorter than a 22”.http://bbqbros.net/how-to-build-a-mini-weber-smokey-mountain/ 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted November 18, 2018 Author Share Posted November 18, 2018 17 minutes ago, Woodtick said: I may fab a ring to raise the lid 6”. I think they sell something to raise the lid. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted November 18, 2018 Platinum Contributing Member Share Posted November 18, 2018 Turned alright. Took longer than was planned. 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted November 18, 2018 Platinum Contributing Member Share Posted November 18, 2018 Looks like an alligator head 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted November 19, 2018 Share Posted November 19, 2018 Picked up a fresh turkey and a breast. The breast will go in the kettle and the full bird will be in the smoker. Glad I don’t have to wait for a frozen one to thaw out. 1 Quote Link to comment Share on other sites More sharing options...
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