Well I just finished preparing my Turkey and dunking it into the brine. My brine was a loose conversion of a recipe on here:
1 1/2 Gallons of Water
1 Can (11.3oz) of Mango Nectar
1/2 Cup of Maple Syrup
1/4 Cup of Salt....Regular Table Salt
1 Tbs of "Alpine Touch" - Local seasoning (google if interested)
1 Tbs Paprika
1 Tbs "BAM" Emeril Lagasse Seasoning
1 Tbs Garlic Salt
Dropped the Turkey and Brine into a CLEAN 5 Gallon bucket and then placed into refridgerator for overnight.
So far so good......
Here are a few pics of my MODIFIED Smoke Hollow #8 44 inch smoker:
Inside
Lava Rock
Natural Gas connection
I will be smoking it tomorrow using Apple, Hickory and Cherry wood blend to give it a sweeter taste. Crossing my fingers since this is my first Turkey smoke.....
More pics will follow
1 1/2 Gallons of Water
1 Can (11.3oz) of Mango Nectar
1/2 Cup of Maple Syrup
1/4 Cup of Salt....Regular Table Salt
1 Tbs of "Alpine Touch" - Local seasoning (google if interested)
1 Tbs Paprika
1 Tbs "BAM" Emeril Lagasse Seasoning
1 Tbs Garlic Salt
Dropped the Turkey and Brine into a CLEAN 5 Gallon bucket and then placed into refridgerator for overnight.
So far so good......
Here are a few pics of my MODIFIED Smoke Hollow #8 44 inch smoker:
Inside
Lava Rock
Natural Gas connection
I will be smoking it tomorrow using Apple, Hickory and Cherry wood blend to give it a sweeter taste. Crossing my fingers since this is my first Turkey smoke.....
More pics will follow
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