Smoking a variety

Discussion in 'Poultry' started by lbatt, Apr 8, 2012.

  1. This Easter day I'm smoking a turkey, a chicken two racks  of baby back ribs, a pork loin and a beef brisket, using a mix of apple and hickory;   Brined with a mix of kosher salt and hotter pepper type spices.

    When that is all done, will be smoking another chicken, pork loin and a leg of lamb with Maple.  Brined with salt in apple juice.

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