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Howdy from North Carolina

post #1 of 5
Thread Starter 

Hey folks. My wife and I decided we'd treat ourselves to a smoker for Christmas, so I've got a Masterbuilt 30" digital electric on the way.


I'm planning to smoke a 13 pound turkey this weekend after seasoning the unit some time this week. I'll brine it the day before and probably spatchcock it to help with cooking uniformity.


Any suggestions for a good brine or dry rub or wood type? When oven roasting turkeys in the past, I've put herb butter between the skin and the meat. Can this be done with smoking?

post #2 of 5

texas.gif  Good evening and welcome to the forum, from a cold and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.



post #3 of 5

Welcome to SMF Plasm and were glad to have you aboard so join in, share your experiences, have some fun and don’t forget to post our favorite………


The Qveiw




Happy smoking




This is from another member chef jimmy j     Its good



This has been my "Go-To" Bird Brine for 20 years...Many family members will request Roast Chicken over Steak or Seafood when they come to visit. It's not Exotic but it makes Good Bird...JJ


Poultry Brine


1C Kosher Salt

1/4C Paprika

1/4C Granulated Garlic

1/4C Granulated Onion

1/4C Dry Thyme

2Tbs Grnd Black Pepper

1C Vinegar (Any)

2 Gal Water, as needed


Combine, brine Bird 24 hours...Air Dry in refridgerator 24 hours.


Spray Bird with Butter Flavor Pam...Season as desired...Roast or Smoke.

post #4 of 5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #5 of 5

texas.gif  Good afternoon and welcome to the forum, from a cold day here in East Texas. Lots of great people with tons of information on just about  everything.  Congrats on the new smoker



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