Started with the brine last night
1.5 gal water
.5c salt
1tsp red pepper
1tsp red pepper flakes
1tsp sage
1tsp garlic powder
1tsp rosemary
15 lb turkey in the brine for 30hrs between 32-39 degrees
Put in the smoker at 6:45 this morning at 225 in my MES40 using the AMNPS with oak pellets
11hrs and 45min later the theigh came up to 172 and I took the bird out
The skin came out pretty rubbery but I don't think there is a way around that without raising the smoking temp. Tasted pretty darn good though. Didn't really pick up much heat from the red pepper though. I didn't have time to inject the bird this time, but will be sure to do so next time.
1.5 gal water
.5c salt
1tsp red pepper
1tsp red pepper flakes
1tsp sage
1tsp garlic powder
1tsp rosemary
15 lb turkey in the brine for 30hrs between 32-39 degrees
Put in the smoker at 6:45 this morning at 225 in my MES40 using the AMNPS with oak pellets
11hrs and 45min later the theigh came up to 172 and I took the bird out
The skin came out pretty rubbery but I don't think there is a way around that without raising the smoking temp. Tasted pretty darn good though. Didn't really pick up much heat from the red pepper though. I didn't have time to inject the bird this time, but will be sure to do so next time.