geezer
Smoking Fanatic
The wife got a turkey at work over Christmas and I thought I should do something with it before it freezer burned.
So I brined it for about 36 hours, spatchcocked it, injected the breast meat, applied poultry rub and put it on the grill to smoke.
I'm cooking it at about 275 and smoking it with apple. My injection is simply 3 parts chicken stock to 1 part butter. The rub is from the Bone Suckin Sauce line by Ford's Foods out of North Carolina. The brine was 2 gallons of water, a cup and a half of salt, cup and a half of white sugar, bay leaves and pepper corns.
And now we wait.
So I brined it for about 36 hours, spatchcocked it, injected the breast meat, applied poultry rub and put it on the grill to smoke.
I'm cooking it at about 275 and smoking it with apple. My injection is simply 3 parts chicken stock to 1 part butter. The rub is from the Bone Suckin Sauce line by Ford's Foods out of North Carolina. The brine was 2 gallons of water, a cup and a half of salt, cup and a half of white sugar, bay leaves and pepper corns.
And now we wait.
