- May 21, 2008
- 12
- 10
Well, I did my first pork shoulder the other week, and got all of the recipes and instruction from you guys, and it turned out GREAT !!! Thanks everyone. I'm doing a turkey breast and a rump roast for father's day in an cheap Brinkman that I just got, so I figured I'd come back to the pros for some more advice. I was going to slice them both down and have pit beef and turkey sandwiches. First, should I do both at the same time? If so, What wood is good for both meats? And for the turkey, what temp do I want to smoke at, and how much and long should I brine it? Thanks