First of all thanks for adding me to this site! I guess we are all here to better ourselves as smoke chefs. I'm almost social security and Medicare age so plain and simple I'm an old fart. I retired and try to live in Sargent Texas on the Caney Creek most of the time. I'm not new to smoking meat but am new to curing meat, which kind of brought me here. Just to keep it short, I came across an old thread that Pops posted many years ago on brining turkey. I did one "solo" I did for Thanksgiving that came out good. I'm doing one this Christmas pretty well according to Pops post. I'm thinking this one will surpass that good and go straight to great! Again, thanks for the ad and hope this old dog can learn some new tricks... CCD
