I plan on doing my first turkey this weekend and need some brining recipes. I also want to use a different wood. I have only used hikory. I have decided to use apple or mesquite. any suggestions of which one i should try first.
There are a ton of brine recipes here. Pick one you like and go with it. The thing about brine, is almost anything goes. I pour soda in my brine.
As far as wood goes. Unless you like stout, stick with the apple or hickory. I thought you couldn't get apple.
I forgive ya Gunslinger. As far as the noninsulated bullet smoker. I have a noninsulated bullet electric smoker and all i did to get my temps up, because i live in Mich, was rap a blanket around the smoker. I have no problem with my temps now. I got the idea on this forum from someone. This forum is great.
Smokehouse if you can get pecan wood where your at, it is very good for smoking any type of meat. I let mine season for a least 6 months before using,it. Its not a stout wood like mesquite and doesnt burn as hot. Puts a mild sweet taste on the meat.