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10 Turkeys Brining, 9 beers a cooling....

post #1 of 11
Thread Starter 

What went from a guy asking me if I could smoke him a turkey for his family Thanksgiving dinner I decided to open it up to friends.. ended up with 10 turkeys, 10 racks of baby backs and 4 pork butts.

 

It feels like 14 degrees outside with the wind chill and going to fire up the big pig here in another hour. Wish me luck!

 

 

 

 

 

 

post #2 of 11

I'm in 110.gif :pepsi:

Im a smoking tonight my self only my beverage of choice is Rum n coke.

post #3 of 11
Thread Starter 

Pit burned a little extra wood so far but that is ok. First guy is picking up his turkey and racks of ribs. The butts are starting to look awesome!

 

 

 

 

post #4 of 11

Your working to hard on a holiday brother! Haha!

 

That brine/rub looks great what is that?!

 

Are you selling the turkeys and butts whole or pulling them for people? I've debating doing this for friends but i'd rather give them the meats whole so they dont lose heat and dry out

 

Good looking Q!

post #5 of 11
Holy smokes batman! Is that a buttermilk based brine?
post #6 of 11
Thread Starter 

The brine is:

 

1 gallon water

1/2 cup of salt

2 tbs of each garlic powder, onion powder and brown sugar.

1 quart of buttermilk

1 stem of rosemary

1 head of roasted garlic

 

I submersablend it all together, which makes it bubbly.

 

The rub:

 

I buy a prepackaged poultry fresh herbs. Chop them up fine and let them soak in EVO for at least 24 hours.

 

After I rinse off the brine, I dry off the skin. Glide my hand between the skin and meat, and spread the rub between the breast and leg meat. After that I rub it on the outside.

post #7 of 11
Quote:
Originally Posted by BigBoySmokehous View Post
 

The brine is:

 

1 gallon water

1/2 cup of salt

2 tbs of each garlic powder, onion powder and brown sugar.

1 quart of buttermilk

1 stem of rosemary

1 head of roasted garlic

 

I submersablend it all together, which makes it bubbly.

 

The rub:

 

I buy a prepackaged poultry fresh herbs. Chop them up fine and let them soak in EVO for at least 24 hours.

 

After I rinse off the brine, I dry off the skin. Glide my hand between the skin and meat, and spread the rub between the breast and leg meat. After that I rub it on the outside.

Saving that one! thanks buddy!

post #8 of 11

Very nice! More Qview please - Happy Thanksgiving.

 

:Looks-Great:

post #9 of 11
Thread Starter 

Here is the final results..

 

 

 

 

post #10 of 11

Good Looking spread there!

post #11 of 11
Thread Starter 
I realized I skipped right over your question Doug about the food. The turkeys I had everyone buy and then I charged them for smoking them. $30 a bird which included everything, after all the ingredients I think I make about $20 a bird and that is for wood and time. The butts I was doing for some university students I work with and the ribs I charge $5 a rack (they supply the ribs). I don't really make squat on that but being holidays and friends what the heck.
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