Brined, Sous Vide then smoked whole turkey?

[ohiobenz]

I've done brined and smoked, sous vide and smoked but not all 3 together...

12 hrs sous vide @ 139F
Smoke until 145F internal temp

What would an overnight brine do??

 

[babydocsmoke]

I've done brined and smoked, sous vide and smoked but not all 3 together...

12 hrs sous vide @ 139F
Smoke until 145F internal temp

What would an overnight brine do??

Make it more juicy. I'd brine it for more than overnight unless its a pretty small bird.

 

[ohiobenz]

Yeah. 16bs estimated... Probably a 24hr brine.

 

[ohiobenz]

So this turned out well IMO.
24 hr brine
24 hr dry
12 hr rub and sous vide
Smoke till 145F in breast

I loved the aroma of the turkey after the brine
Used this recipe:

Ree's Turkey Brine Recipe Is the Key to Your Best Thanksgiving Bird Yet

Say goodbye to dry turkey forever! 🦃

www.thepioneerwoman.com

Then left open to dry in the fridge.

Sous vide in a turkey frying pot for overnight + some time.



Then removed, lightly coated with some Sweet Baby Ray BBQ sauce then into the MasterForge propane smoker which was preheated to 250.
My propane ran low unfortunately so after a bottle switch (lesson learned) it quickly climed to the 300F.

Pulled at 145F breast temp.

All meat was juicy, BBQ burned on the lower part but not badly.
Would definitely do again.

 

[jcam222]

Looks great. I'll bet it was super moist. May give this a go sometime with breasts.

 

[chopsaw]

I agree , looks really good .

 

[LoydB]

Looks perfect! That's exactly like I did mine this year, except I just used a gigantic bone-in breast.

 

[ohiobenz]

Going to do this again this year!
2 breasts and a small bird.

 

[Chasdev]

Going to do this again this year!
2 breasts and a small bird.

Has me wondering if a whole bird can be sous vide AND brined at the same time?

 

[ohiobenz]

Has me wondering if a whole bird can be sous vide AND brined at the same time?

The brining is usually under refrigeration. I would venture to say a hot brine for 12hrs would make for a very salty bird....

 

[Chasdev]

One could reduce the salt content.
I'm getting a two birds with one stone vibe.

 

[ohiobenz]

Let us know... I'm using the Smokai attached for the first time hot smoking, that's enough experimentation lol.

 

[Chasdev]

I was looking at my thawing turkey and when I saw THIS!
I'm still going to spatchcock and do a dry rub with herbs for 24 hours but how much salt, if any, should I add to the rub now that it's clearly been wet brined at the processing plant.

 

[ohiobenz]

I've done both a beef tallow rub with seasoning herbs and a light coat of Jimmy Johns BBQ sauce. I think a salty crisp skin is always good .