- Apr 28, 2006
- 1
- 10
Hey guys…I am new to the board and new to smoking meat. Great site!
I have some questions I was hoping I could get some help with before my planned smoke tonight.
I brined a turkey breast this morning about 8 am, with plans to smoke it tonight around 6 or so. The weather was perfect all week, but now the forecast calls for thunderstorms all through the night until tomorrow. I use a small to medium sized New Braunfels smoker with an offset firebox.
1. If I wait until tomorrow to smoke, the turkey breast will be in the brine around 24 hours. Will it take on too much salt? Could this ruin the meat?
2. If I pull it from the brine and rinse it, then leave it in the fridge overnight, will it dry out?
3. Have any of you ever tried smoking in the rain? I have no canopy or covering to keep the smoker dry. Do you have any tips/tricks that I might be able to use? What are the biggest challenges in doing this?
Thanks.
Dan in Austin
I have some questions I was hoping I could get some help with before my planned smoke tonight.
I brined a turkey breast this morning about 8 am, with plans to smoke it tonight around 6 or so. The weather was perfect all week, but now the forecast calls for thunderstorms all through the night until tomorrow. I use a small to medium sized New Braunfels smoker with an offset firebox.
1. If I wait until tomorrow to smoke, the turkey breast will be in the brine around 24 hours. Will it take on too much salt? Could this ruin the meat?
2. If I pull it from the brine and rinse it, then leave it in the fridge overnight, will it dry out?
3. Have any of you ever tried smoking in the rain? I have no canopy or covering to keep the smoker dry. Do you have any tips/tricks that I might be able to use? What are the biggest challenges in doing this?
Thanks.
Dan in Austin