Here is one for the pro's

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Meat Mopper
Original poster
OTBS Member
Nov 21, 2006
My employer gave us turkeys for Thanksgiving and I am going to cut the bird into halves and smoke it.The problem is that it is prepped in that 6% solution so would I reduce the salt in my brine by 1/2?any educated guesses?
Well I smoked the bird today.It was ok but I wish I had brined it longer.It was a large bird that I cut in half(24#).I brined it for14 hours.If it wasnt a gift I wouldnt have bought a bird that had the solution.I used the McCormick rub which was good.Also used the cheesecloth butter baste.The skin was good and not rubbery or bitter. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads