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First Smoke Turkey

post #1 of 3
Thread Starter 

Moved up to my next stage of meat and did a 12.5 pound turkey. Used my new AMNPS and Maverick ET-733 Temperature. I am trying to use up old seasonings etc that I have around house before Trying Jeff's rub or some of the others here. I thawed Turkey in the fridge for 3 days before moving it to a Brine. Left it in brine 24 hours then started smoking early this morning. Once done (about 7.5 hours) I moved to my new Big Easy  that I bought new for $25.00 to crisp up skin. Turned out very Juicy, but a little sweet to my taste (I favor savory lately).

 

Qview below:

 

Coming out of MES 40"

 

Starting in Big Easy Fryer! (keeping close eye on temperature!)

 

 

After about ten minutes in Fryer.

 

 

Time to EAT!

post #2 of 3

Dang, looks great! 

 

Where'd the sweet come into the equation, in the brine?  How much sugar or sweetening agent (honey, molasses, etc) did you use?

post #3 of 3

Every thing looks great! Looks like we have a rising star on the forums.

 

Disco

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