Some body help me. I'm trying to impress the in-laws with my new smoker. I offered to smoke a 8-10 lb turkey we got the other day. I'm planning on using my buddies brine recipe of canning salt, garlic, onions, bay leaves and apple. I don't know what temp or legnth of time I should use. How long should I brine for either? 12, 24, 48 hours in the brine in the fridge.
My buddy suggested under cooking the bird and just feeding my mother-in-law but I think killing her would really hinder christmas festivities and other joyous holidays.
I'm not too sure what wood to use either. I have some hickory and a little mesquet but I picked up some Jack Daniels smoke flavor pellets at the store.
What meat would Jack Daniels smoke pellets be best at?
Thanks,
Greg
My buddy suggested under cooking the bird and just feeding my mother-in-law but I think killing her would really hinder christmas festivities and other joyous holidays.
I'm not too sure what wood to use either. I have some hickory and a little mesquet but I picked up some Jack Daniels smoke flavor pellets at the store.
What meat would Jack Daniels smoke pellets be best at?
Thanks,
Greg
