Yes, another newbie thread:Sorry

Discussion in 'Poultry' started by jetsknicks1, Nov 24, 2011.

  1. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Holding our Thanksgiving on Sunday and smoking a bird for the first time. My plan is to do a Slaughterhouse brine for 24 hrs, followed by an applewood smoke injection for about 20 hrs in the fridge before hitting the smoker. My question is, should I apply a rub as well? And if so, what kind?
     
  2. jamesdouglas

    jamesdouglas Fire Starter

    best of luck to you.

    these guys around here are great. you'll get some good advice for sure.
     
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Any chance to add flavor is a good thing so yes - add a rub. What kind? That's up to your tastes.
     
  4. jetsknicks1

    jetsknicks1 Smoking Fanatic


    Any suggestions?
     
  5. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I don't know anything about the brine or injection you are using as far as flavor goes so it's hard to make any suggestions.

    I think Turkey is a pretty bland meat begging for flavor, and I dig salt with my poultry - your brine and injection may take are of that.

    No doubt someone will jump in with something helpful here. Have fun!
     
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

  7. jetsknicks1

    jetsknicks1 Smoking Fanatic

  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Jetz,which ever rub you decide on, mix it with the butter(compound Butter). You will find that it will spread evenly under the skin and stick somewhat better inside the cavity.[​IMG].As foe injecting [​IMG]  IMHO causes exellent exits for juice to escape...just sayin'......

    Have a Happy T-Day and ...
     
  9. dougmays

    dougmays Limited Mod Group Lead

    as OldSchool said...rub under the skin if you can.  after you smoke a turkey the skin is very tough (unless your try some butter or mayo slatherings like others on the forum have done) so a rub on the skin will basically be thrown out. IMHO
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I use Montreal chicken seasoning for the rub.
     
  11. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks for all the comments guys. I'll be making my brine this morning and I'll try to take photos along the way. Wish me luck!
     
  12. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Bird & breast are in the brine. They've been in the cooler for about 2 hrs and the temp is hovering at about 48 deg. Is taht going to be ok or do I need to put in another bag of ice?
     
  13. dougmays

    dougmays Limited Mod Group Lead

    i would put ice in in NOW to get closer to a freezing temp, remeber  your danger zone is 40-140 degrees..so your in the danger zone right now
     
  14. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks buddy. I've been slamming ice on it since this morning. I didn't want to take a chance.
     
  15. dougmays

    dougmays Limited Mod Group Lead

    haha good to hear..i was a little worried seeing that nobody responded to you till 8 hours later LOL..keep that ice on.

    nice to hear from someone in ocala..i'm actually up in gainesville right now at my mom's for thanksgiving, originally from crystal river. now in fort lauderdale. 

    welcome to the forum
     
  16. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks buudy, my wife & I actually love Crystal River. I also work in Gainesville pretty often.
     
     
    Last edited: Nov 25, 2011
  17. ptbrauch

    ptbrauch Newbie

    Whats with the applewood smoke injection?  Isn't giving the meat a smoke flavor what the smoker is for?
     
  18. ldrus

    ldrus Smoking Fanatic OTBS Member

  19. jetsknicks1

    jetsknicks1 Smoking Fanatic

    I've always injected the bird but I've never tried this one before. I thought the same thing as you when I started injecting it, so I went really light with it.
     
  20. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Last edited: Nov 26, 2011

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