Pop's Brine and Jeff's Rub Turkey

Discussion in 'Poultry' started by worktogthr, Jan 24, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well... 3 days in Pop's Brine, 2 days relaxing and drying I the fridge and here it is...

    Put some Jeff's rub and it's going on the weber kettle at about 350-400 with some pecan and cherry.


    Be back later!
     
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here it is going on the weber:


    And here it is at about 120 IT

    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: Jan 24, 2015
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Doesn't look great but it smells awesome!!!


    Made some stuffing with some homemade sweet italian chicken sausage I made. Just browed the sausage with someone onions and celery, add some stuffing mix, and chicken broth, stir until moist and bake for 30-35 minutes.

     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks tasty to me.
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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:


    Thanks again to Pop's for his great curing brine! Can't wait for my Canadian bacon to be ready!
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have a turkey in the freezer. I may have to cure it.

    Did you inject it?
     
  7. It looks great! Glad it turned out to your liking.

    Happy smoken.

    David
     
  8. Nice looking Bird    looks tasty

    Gary
     
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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: Jan 24, 2015
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks all! Like I said if you haven't tried a cured turkey, put it on your list! Definitely worth it!
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I remember that thread. Just wondered.

    Maybe I will do a chicken.
     

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