The smoked turkey (from the rotate in the brine thread) came out delicious and the ribs weren't half bad either. The salt-to-water ratio was perfect. 1/2 cup of kosher salt per gallon of water put just the right amount of flavor in the bird...I also added a little sugar, some juniper berries and some garlic to the brine. I pulled the bird off after 6 hours....almost overcooked it but caught it just in time. I did go by internal temp but I was paranoid about dealing with poultry so I erred on the side of caution. I'm not a dark meat guy but I could eat this stuff all day....it is delicious. Once I got the temp set on the smoker it stayed put right around 230....perfect for what I was looking to do.
Thanks for the input guys. It's nice to take years of experience and use it to skip many of the mistakes that I could have made. The many threads on the WSM made the learning curve very steep!
The skin was torn when I unwrapped the bird but I was able to hold it in place with some tooth picks.
The turkey was some of the best I've ever tasted....and that's saying a lot having eaten my moms delicious roasted turkeys for 41 years!
Thanks for the input guys. It's nice to take years of experience and use it to skip many of the mistakes that I could have made. The many threads on the WSM made the learning curve very steep!
The skin was torn when I unwrapped the bird but I was able to hold it in place with some tooth picks.
The turkey was some of the best I've ever tasted....and that's saying a lot having eaten my moms delicious roasted turkeys for 41 years!
