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I'm looking for a little guidance here. I have a buttermilk brine recipe for my turkey. My question is, can I deep fry it after it's been brined? Will the buttermilk have an effect on the hot oil that I'd be dunking it into?
Any insight would be greatly appreciated.
Thanks!!
IMO...Leave the skin on. If I find a shoulder like this, I just score the skin with a knife in a couple different directions before applying my rub. This skin will crisp up through the smoking process and can be cut up and thrown in with the pulled pork.
Thanks Beer-B-Q!! I have learned so many new things on here and have already noticed the friendly people too! There are a lot of wonderful people here giving advice and feedback. Like a BBQ family!