I have been enjoying the new hobby of smoking meat and other things for a few months now. I want to know where most of you who do this often, obtain your spices for rubs, marinades and other tasty creations? I have been buying from a local grocery store in pre-packaged jars, but it is quite...
that sounds like a good idea. I have been toying with the thought of stuffing, cranberry relish, and left over turkey for an weekend idea. But haven't come up with a concotion for actual Thanksgiving day yet. Still thinking. Any more ideas.
I did one yesterday as practice. Smoked for 5 1/2 hours at 225 until the temp of the bird was 166. Did not do much of an rub due to the brine overnight. I used apple wood and it seemed to give a nice sweet smell and taste.
That is an orange in the bird with the tan. The brine is one I "borrowed" from someone on here. It was;
1cup Kosher salt
1 cup Brown sugar
1 tbs rosemary
1 tbs thyme
4 pressed garlic cloves
2 bay leaves
2 medium oranges sliced
smoked it with lump charcoal and apple chips for about 5...
New to the forum, just got the Weber Smokey Mountain smoker and I am looking forward to learning alot quickly. On the docket for this week will be a practice turkey for Thanksgiving. I want to know what meat thermometers you guys suggest for a newbie? Thanks in advance.