First thanks for all the warm welcomes in roll call. Second thanks for the e-course and all the info this forum has. Now on to the birds. I took over Thanksgiving from my parents 4 years ago and been frying turkeys ever since this year was my first smoked bird and it was a hit they all love the fried birds but love the smoked even more maybe its time to retire the fryer and just smoke them all.
Skin was a little dark but meat had great color sorry didnt get to snap any cut pics was busy cutting up 3 turkeys
Heres the brine I used-2 cups brown sugar,1 cup maple syurp,1 cup k salt, 3 heads of garlic separated not peeled, 6 bay leaves, 1 1/2 cup of chopped fresh ginger, 2 teaspoons dried chilli flakes, 1 cup soy sauce 1+ gal water, and a handfull of fresh thyme sprigs. Soaked in brine for 30 sum hours then washed and dried and rubbed with- Spice rub -3tbs brown sugar, 1tbs k salt, 2tea ground cummin, 2tea dried oregano, 2tea of rubbed sage, 2tea dry mustard, 1tea thyme, 1tea ground criander. After rub it sat in fridge for 24hr waiting for smoker. Smoked over Hickory and Apple chips and chunks. at 250 about 5hrs till it hit 165.
Heres 1 of the fried birds shes been injected with- Liquid: garlic onion and celery, 1 1/2tbs of cyenne pepper, 2tbs salt. 4tbs tabasco, 1tbs old bay seasoning and sat in fridge injected for 48hrs she got a little spice to her and still juicy yum this was my fav till I ate that smoked bird.
Thanks for readin hope you enjoyed I know I did