I decided to smoke both Sunday. I was up at 6am to start my charcoal burning plywood smokehouse. The turkey I brined in using Jeff's brine minus the crab boil http://www.smoking-meat.com/brining-meat.html . I didn't get and pic's after it rested but here is some nice ones before.
I smoked this bird maintaining a temp of 225-250F using apple chips. After it came out of the brine I gave it a lite sprinkle of garlic powder and onto the smoker it went. It was on the smoker for around 7 hrs and I pulled and wrapped at 171F. The juices that built up in the cavity as it rested I used to make a gravey using a Clubhouse turkey gravey mix mmmmmmmmmmm so good. Again sorry no after pics. It came out moist in every part and the taste was to die for.
The pork I injected with a dry garlic sauce and then gave it a good rub with the sauce. Obviously smoked with apple as well.
I just love the color this piece of meat took.
I have definetly found a new favorite in this sauce. I put this loin on at around noon just before my turkey was to come off. I held the same temps and this was done to 165F wrapped and resting by 4pm. LOL my mouth is watering while I type this think I will have a pork loin sammie this morning.
Thanks for looking
I smoked this bird maintaining a temp of 225-250F using apple chips. After it came out of the brine I gave it a lite sprinkle of garlic powder and onto the smoker it went. It was on the smoker for around 7 hrs and I pulled and wrapped at 171F. The juices that built up in the cavity as it rested I used to make a gravey using a Clubhouse turkey gravey mix mmmmmmmmmmm so good. Again sorry no after pics. It came out moist in every part and the taste was to die for.
The pork I injected with a dry garlic sauce and then gave it a good rub with the sauce. Obviously smoked with apple as well.
I just love the color this piece of meat took.
I have definetly found a new favorite in this sauce. I put this loin on at around noon just before my turkey was to come off. I held the same temps and this was done to 165F wrapped and resting by 4pm. LOL my mouth is watering while I type this think I will have a pork loin sammie this morning.
Thanks for looking