Search results for query: smoked turkey

I've always had good luck with a dry brine for baked turkey. Is there a reason to use wet brine for a smoked turkey that I'm missing? Or is it personal preference?

HI! USA Menu: Beef: Burgers, Roast beef: Lower priced cuts ,slow cooked: Bottom round, Rump roast Chicken: grilled BBQ Sauce, Whole Chicken/Turkey. Local fish: Grilled/baked. Shrimp: Grilled, scampi ,Cold served with Cocktail sauce. Pork: Pulled pork, Smoked ham with garnishes : Pineapple...

Used that Cured Turkey Breast I smoked. Friend I gave half to said that was the best he has had. Curing turkey is the way to go. Gathered ingredients. Was undecided whether to use cream of chicken or jalapeno. I ended up using chicken. Used some hatch chiles I had frozen. I normally...

Place the thawed turkey breast in a container large enough to cover it and marinade in the fridge overnight. Marinade: RO water 1 cup brown sugar 1/2 cup salt 1/4 cup black pepper 1/4 cup juniper berries 1/4 cup allspice berries 1 cinnamon stick Dry Rub: 1/4 cup juniper berries 1/4 cup black...

ALL of this stuff is personal preference. I started with wet but moved to dry. Works fantastic. Most folks only know of wet brining. I would part the bird out, dry brine/rub a few days in advance with a good poultry rub like Weber Kickin Chicken, smoke 325F until breast 160F and dark is...

Thanks Keith! Ive been there too many times lol

Last year I smoked a turkey (I have a pit boss 500 series) and it was dry. I have had issues with that in the past with other meats as I think the size of the smoker forces it to sit over the heat and dry out faster than a 'normal' smoker. (Case in point, meats cook in half the time.) What...

I tried a different Cumberland sausage recipe. Used 4g black pepper and 240g rusk (Scott Rea Project rusk recipe) otherwise pretty close to your recipe. Used 850g ground turkey, 150g pork back fat. Smoked with mixture of cherry and apple at about 150° for about 1 1/2 hours, then steamed until...

Will have to check out later but yeah beer can chicken is a myth for sure. On my 2nd turkey I smoked I spent some serious money on the water pan ingredients for none of it to appear in the final product. Smelled good while it was smoking at least :emoji_laughing:

Today was our family Thanksgiving dinner due to Pam being in the hospital the week of. Our daughters and SiL's did a great job helping out with sides and desserts. I smoked a turkey breast on the WSM and spun a 6.5 lb. lemon pepper chicken on the Weber kettle. Everything turned out great and we...

IMO worth the price for hard boiled eggs ALONE. 555 method. Makes stellar rice as good as take out chinese joints. Makes wicked good stocks in a fraction of the time. This is gumbo made mostly in IP. I started with a Pop's brined turkey I smoked. Pulled some meat and made stock made with...

...in your mouth. The baked potato was SUPERB. Service was fantastic and the people were friendly. Love me some Hard Eight BBQ!! This place is the EPITOME of what good Texas BBQ is. I have also eaten at the Coppell, TX location back in 2008 and it was excellent. Their smoked turkey is to die for.

County fair starts at the end of this month here in Oklahoma. About ten years ago my wife and daughters complained about how expensive smoked turkey legs were at the Tulsa fair (think about $16.00 then). I decided to smoke some using pop's brine recipe. They have become a tradition this time of...

Sounds delicious. Us it's a bone in 18lb ham a 12lb turkey out of Pop's brine will be put on the rotisserie, giblet dressing and all the fixens tomorrow with daughters and a house full of grandkids, I'm looking forward to it. Snowstorm starting tomorrow night with a forecasted 5-10 inches of...

You may or may not be interested in this , but here's a thread on how I do turkey breast . Works with chicken too . https://www.smokingmeatforums.com/threads/boneless-turkey-breast-cured-and-smoked.306082/ What you have looks great .

I'm a retired former high school teacher, small businessman, and semi-retired disc jockey and writer. I've been smoking sausage and some other meats for about ten years. I'm now getting into doing a lot of sausage making, mostly smoked, using primarily turkey. I've got about a dozen recipes for...

16lb turkey in a bag/oven. no brine because the live in sodium water in that bag. custon dry rub after a slathering of compound butter. stove top stuffing (outside the bird.) green bean casserole , mashed taters, my own special gravy from broth of giblets/neck. home made pimento cheese and...

Brined these for 6 hours. Brine was 4 cups water, 1/2 cup kosher salt, 1/4 cup brown sugar, 1/4 cup apple cider vinegar, pepper corns, allspice, and a bay leaf. Dried them well and rubbed down with EVOO. Coated them with a good dose of a house blend. Granulated garlic, onion, paprika, black...

Nothing special just a bone-in turkey breast dusted with Kinders Buttery Poultry rub and Lemon Pepper.Sandwiches and salads will be the primary use and the carcass for a little stock.Been a while since I posted much of anything. Into the MES at 270 with a 6" tube of char/hickory dust in the...

Red Chimney BBQ Carlsbad, NM ⭐️⭐️⭐️⭐️⭐️ 12-24-2022 Simply stated, stick burner smoked meat cannot be beaten. The ribs were incredibly tender without being mushy, the brisket and turkey were excellent. Mac n cheese was amazing, fries were slightly overcooked but still good. Service was great...