- Jan 15, 2012
- 27
- 10
I am enjoying one of the best birds I have ever smoked at the moment so a figured Id share the winged recipe as best as I can being I never measure anything.
One 15.2 oz. bottle Minute Maid apple juice.
3/4 table spoon onion salt.
3/4 table spoon powdered garlic.
about two teaspoons liquid apple smoke.
Toss the spice in the bottle with the juice and shake well. I went a little light on my guestimation of measurements above, it could be more like one full table spoon of each and three teaspoons liquid apple smoke.
I smoked a bird just under 16 pounds with this and made six injections, one in each leg in the upper area as the bird lays in the smoker, two in each breast from each direction.
On the exterior spray the bird with non-stick butter flavor and sprinkle lightly with poltry seasoning than smoke as you would any turkey. I try and stick to about 235 to 245 F and go 30 to 45 minuted a pound with a finish temp of 165 in the center of the thickest areas of the meat.
It's about the richest tasting tukey I have had without killing the flavor of the bird.
Enjoy, I know I am.
One 15.2 oz. bottle Minute Maid apple juice.
3/4 table spoon onion salt.
3/4 table spoon powdered garlic.
about two teaspoons liquid apple smoke.
Toss the spice in the bottle with the juice and shake well. I went a little light on my guestimation of measurements above, it could be more like one full table spoon of each and three teaspoons liquid apple smoke.
I smoked a bird just under 16 pounds with this and made six injections, one in each leg in the upper area as the bird lays in the smoker, two in each breast from each direction.
On the exterior spray the bird with non-stick butter flavor and sprinkle lightly with poltry seasoning than smoke as you would any turkey. I try and stick to about 235 to 245 F and go 30 to 45 minuted a pound with a finish temp of 165 in the center of the thickest areas of the meat.
It's about the richest tasting tukey I have had without killing the flavor of the bird.
Enjoy, I know I am.
