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  1. integritybbq

    Comment by 'integritybbq' in media 'turkey.jpg'

    Brined for 48 hours in gallon of water, 3 apples,3 oranges, 1 bundle of celery, 3 sweet onions, spices, and 1 cup of sea salt.(turned out good but dont add salt after brine, had a good flavor but added salt in a rub would of been too much) 22" WSM -1 ring of charcoal(stubbs)/lump...
  2. turkey.jpg

    turkey.jpg

    • integritybbq
    • Media item
    • Comments: 1
    • Album: First turkey.
  3. First turkey.

    First turkey.

  4. integritybbq

    First turkey.

    Brined for 48 hours in gallon of water, 3 apples,3 oranges, 1 bundle of celery, 3 sweet onions, spices, and 1 cup of sea salt.(turned out good but dont add salt after brine, had a good flavor but added salt in a rub would of been too much) 22" WSM -1 ring of charcoal(stubbs)/lump...
  5. integritybbq

    Hints for first smoked chicken

    Forgot to mention I used about a full ring of lump charcoal using Minion method with a chimney starter.  I also never let the temp get over 300, I used the temp. on the smoker which from what I read runs hotter than what it reads. I got really lucky with the skin as most of what I read was to be...
  6. integritybbq

    Hints for first smoked chicken

    First smoke- 4 whole young chickens in 22" WSM (top rack) Prime lump charcoal with Pecan and maple wood chunks added 260 - 290 deg. for roughly 3 hours. Pulled when temp reached 165 deg. and wrapped in foil for 30 mins. Skin was crispy, but did get a little chewy but still good after...
  7. first smoke.jpg

    first smoke.jpg

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