- May 9, 2015
- 34
- 16
36 hour brine. Used a recipe I found here... can't remember the specifics. Added more salt and some extra spices, probably shouldn't have added more salt, but they were STILL the BEST turkeys I've EVER had. Added the hole for my chimney before hand. Had a hard time keeping temps down. That is a good thing compared to what I've normally had to deal with. Mounting the chimney this week, then just have to get the firebox.
One thing, is the skin always so tough when smoking a turkey or is it because my temp would skyrocket to 400 every so often?
One thing, is the skin always so tough when smoking a turkey or is it because my temp would skyrocket to 400 every so often?
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