Recent content by OlRiverRat

I thought about using a bucket but I’m doing two birds, thought the cooler in the fridge would just work better.

2 12 lb turkeys and yes it does look like a nasty jungle juice!

My first go at it. Two oranges cut and squeezed, whole black peppercorn, some oregano and sage, and the Weber brand kicking chicken seasoning, and a small container of coarse kosher salt roughly 2.5 cups worth maybe 3. Going to spatchcock them then throw on the smoker early Thursday morning...

I just got back from north Texas for a hog hunt. Bryson area. Beautiful country down there.

I’ve got two 12 lb birds I’m looking to do this way. They’re up to 9% brine injected already. Would you change anything knowing that? Maybe thin out the brine or add something to possibly lower the salt flavor?

Iowa fella by way of Minnesota and Wisconsin. I look forward to learning everything I can and sharing what I know with anyone willing to listen!