- Mar 12, 2009
- 14,477
- 58
Just a start of the turkey day smoking/cooking for a great holiday. Both turkeys are brined with Tip's hillbilly brine for overnight as needed.
Then one turkey had the legs, thighs, and wings removed for the breast was all that was needed. That was for a older lady friend of the wifes that cann't get out much. That bird was rubbed with a rubs from "The Dude Abides" That one was Fat Boys rub and the other bird was rubbed with the Gates Famous KC rub.
The wings, legs, and thighs were rubbed with both of the rubs and some other spices as you can see here. One of the sets was cured with tender quick and let to sit for about 4 hours while everything else was in the smoker. Not the bread mix
In the smoker for about 3-3 1/2 hours and looking nice and golden. I used alittle of the brining water was mixed into the water pan for some added spices as it evaporates
The finished bird allowed to rest for an half an hour and looking good.
Here's plated wing parts with some sage sausage stuffing and some pasta salad.
Thanks for watching me smoke the food. Enjoy we did.
Mark
Then one turkey had the legs, thighs, and wings removed for the breast was all that was needed. That was for a older lady friend of the wifes that cann't get out much. That bird was rubbed with a rubs from "The Dude Abides" That one was Fat Boys rub and the other bird was rubbed with the Gates Famous KC rub.
The wings, legs, and thighs were rubbed with both of the rubs and some other spices as you can see here. One of the sets was cured with tender quick and let to sit for about 4 hours while everything else was in the smoker. Not the bread mix
In the smoker for about 3-3 1/2 hours and looking nice and golden. I used alittle of the brining water was mixed into the water pan for some added spices as it evaporates
The finished bird allowed to rest for an half an hour and looking good.
Here's plated wing parts with some sage sausage stuffing and some pasta salad.
Thanks for watching me smoke the food. Enjoy we did.
Mark