Not my favorite way to smoke, but we reverse planned on doing a turkey today (13 lbs - thawed in the fridge for 2.5 days, brined for 18 hours) so today was the day. The brine I used was:
2 gal water
1 1/2 cups canning salt
1/3 cup brown sugar
1/4 cup Worcestershire
3 TBSP minced garlic
1 TBSP ground black pepper
After rinsing, rubbed with EVOO and then used a commercial turkey rub + a little bit of my home-made *really hot* pepper dust (which turned out to be plenty). most of 1 diced apple and 1/2 diced onion in the cavity...
Ready to go in the smoker
Did I mention it was raining? I just washed the !@#% car yesterday and had to sacrifice its spot in the garage... TBS from the AMNPS rolling nicely tho...
The finished product. I went 3 hours in the MES on a ramp to 275* (deep_breast_internal_temp 155*) and then an hour in the oven @ 350 (d_b_i_t 167*).
Nothing fancy plated - just turkey, stuffing, and some devil's spit - but wow... excellent flavor/moisture/texture - and with a killer sting whenever a piece of skin was a part of the bite. All in all, a good rainy day - thanks for looking :)
2 gal water
1 1/2 cups canning salt
1/3 cup brown sugar
1/4 cup Worcestershire
3 TBSP minced garlic
1 TBSP ground black pepper
After rinsing, rubbed with EVOO and then used a commercial turkey rub + a little bit of my home-made *really hot* pepper dust (which turned out to be plenty). most of 1 diced apple and 1/2 diced onion in the cavity...
Ready to go in the smoker
Did I mention it was raining? I just washed the !@#% car yesterday and had to sacrifice its spot in the garage... TBS from the AMNPS rolling nicely tho...
The finished product. I went 3 hours in the MES on a ramp to 275* (deep_breast_internal_temp 155*) and then an hour in the oven @ 350 (d_b_i_t 167*).
Nothing fancy plated - just turkey, stuffing, and some devil's spit - but wow... excellent flavor/moisture/texture - and with a killer sting whenever a piece of skin was a part of the bite. All in all, a good rainy day - thanks for looking :)
Last edited: