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Hello everyone and thank you for all of the previous help you have provided me with your suggestion/recommendations and I apologize for not saying so sooner.

post #1 of 8
Thread Starter 

My name is Mike I'm from Baltimore I'm new to commenting but have been reading suggestions and recommendations for a while now. What I've read on this site has been tremendously helpful. I've done ribs, turkey legs, hams, boston butts, chickens, briskets, even a little bit of veggies on my 40' MES. I was going to try a whole turkey for the first time this weekend and I was wondering if anyone had any advise on whether it should be brined, injected, or both in association with a rub. Also, I've read a ton of varying opinions on the smoking temperature is there anyone who has a temp they have used and really like? Thanks for any help that can be provided.

post #2 of 8

I've done a lot of turkeys in my MES. I always brine them. I like to use Alton Brown's honey brine recipe. Smoke at 275 until it reaches 165 in the breast or 185 in the thigh.

post #3 of 8

welcome1.gifto SMF!  We are so glad you joined us! 

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

If you didn't read the "SMF User Guidelines" .....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #4 of 8
Thread Starter 
Quote:
Originally Posted by Meddling Kids View Post
 

I've done a lot of turkeys in my MES. I always brine them. I like to use Alton Brown's honey brine recipe. Smoke at 275 until it reaches 165 in the breast or 185 in the thigh.

Thanks for the heads up Meddling, I think I'll give it a go. Also, thank you for the welcome Kathryn and the directions to some important locations on the SMF site.

post #5 of 8
welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
post #6 of 8

Hello and welcome to SMF!

post #7 of 8

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 

 

Gary

post #8 of 8

Hi Mike,

 

welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

 

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!

 

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

 

worthless.gif  or this...th_What_NO_QVIEW.gif

 

 

Good Luck and Get Smokin'

 

Bill

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  • Hello everyone and thank you for all of the previous help you have provided me with your suggestion/recommendations and I apologize for not saying so sooner.
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello everyone and thank you for all of the previous help you have provided me with your suggestion/recommendations and I apologize for not saying so sooner.