Can I brine my turkey over night then put in smoker or pull out of brine an set in frig for a day to absorb brine before smoking???
sunman, mornin'.... I will cook a small pan with salt, pepper, rosemary, onion, etc. to help release flavors and dissolve stuff that doesn't do well in cold water. Then cool down the small pan and add to the larger amount of cold water and ice needed to cover the meat... I don't see the point in heating up 1-3 gallons of brine just to cool it down.... DaveI pretty sure you can do it either way, I am going to rinse my bird off and put him right in the smoker.
Does anybody cook the brine and let it cool off and chill it back down before putting the bird in?
I pretty sure you can do it either way, I am going to rinse my bird off and put him right in the smoker.
Does anybody cook the brine and let it cool off and chill it back down before putting the bird in?
Well good people stayed tuned.. This will be my first turkey i will be smoking. I will brine it using a simple brining solution for 7 or 8 hours take it out and put it in the smoker Hopefully I will post the pics and let you all know how this rookie faired. Happy thanksgiving ALL : )
ROOM TEMP!!! You are taking your 38*F turkey and wrapping it in a Warm Blanket of 72*F Brine!...The temp will quickly go up to around 50*F a perfect temp to grow Bacteria at! Chill the Brine to less than 40*F before it Touches the Bird...JJI plan on brining my water I'm going to mix with apple cider to a boil adding salt & brown sugar. let cool to room temp them putting everything together. pour over bird
Good point. The cider & water I'm adding it to has been in the frig for days but I'll keep a closer eye on brine temp. This is my first brining. Smoked alot of birds but never tried to brine 1.ROOM TEMP!!! You are taking your 38*F turkey and wrapping it in a Warm Blanket of 72*F Brine!...The temp will quickly go up to around 50*F a perfect temp to grow Bacteria at! Chill the Brine to less than 40*F before it Touches the Bird...JJ