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Pop's Brine and Jeff's Rub Turkey

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Here it is going on the weber:

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And here it is at about 120 IT
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Smells great but looking a little charred. My mistake, Jeff's rub has a lot of sugar and at higher heat cooking I should have seen that coming. Plus side is that I try not to eat too much of the skin anyways. Be back later!
 
Last edited:
Well, looks ain't everything! That was the best turkey I have ever eaten! Pop's brine does it again! What I liked so much about it is the hammy quality, without being overly hammy. In general I am not a fan of ham at all. But the ham flavor doesn't bash you over the head. It's just right. Here are so plated pics with my stuffing and some mixed vegetables:

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Thanks again to Pop's for his great curing brine! Can't wait for my Canadian bacon to be ready!
 
I have a turkey in the freezer. I may have to cure it.

Did you inject it?
 
Nice looking Bird    looks tasty

Gary
 
c farmer said:
I have a turkey in the freezer. I may have to cure it.

Did you inject it?
Click to expand...

I forgot to inject it but since I was smoking it pretty hot and fast I was told safety wise it was good to go. Definitely have to try this! It probably could have done without the rub it was so tasty
 
Last edited:
worktogthr said:
I forgot to inject it but since I was smoking it pretty hot and fast I was told safety wise it was good to go. Definitely have to try this! It probably could have done without the rub it was so tasty
Click to expand...

I remember that thread. Just wondered.

Maybe I will do a chicken.
 
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