Hello fellow smokers. I haven't posted in a while. It's great to be back. I did turkey's for the whole family. Thought I would share the pics. They turned out real pretty and tastes great. Here's my brine:
1 gallon water
1 cup Kosher salt
1 cup Brown Sugar
2 TBS Garlic powder
1 TBS Onion powder
1 TBS CBP (Cracked Black Pepper)
1 TBS Crushed Red Pepper1 TSP Sage
1 TSP Thyme
1 TSP Parsley
1/4 Cup Worcestershire Sauce
I like a 24 hour soak. 12 hour minimum.
As you can see in the pic, I have a water pan over the fire box. I use the leftover liquid from the brine. This smoker was built for whole hogs so I wasn't sure how it would work with birds. I smoked with Hickory and Lump charcoal at 350 degrees. I had never managed the fire at 350. I have 225 for the hogs pretty much down pat. The whole smoke went real well. I have requests for next year already.
1 gallon water
1 cup Kosher salt
1 cup Brown Sugar
2 TBS Garlic powder
1 TBS Onion powder
1 TBS CBP (Cracked Black Pepper)
1 TBS Crushed Red Pepper1 TSP Sage
1 TSP Thyme
1 TSP Parsley
1/4 Cup Worcestershire Sauce
I like a 24 hour soak. 12 hour minimum.
As you can see in the pic, I have a water pan over the fire box. I use the leftover liquid from the brine. This smoker was built for whole hogs so I wasn't sure how it would work with birds. I smoked with Hickory and Lump charcoal at 350 degrees. I had never managed the fire at 350. I have 225 for the hogs pretty much down pat. The whole smoke went real well. I have requests for next year already.
