Penzaholic
Full Member
Posts: 537
First Name: Marty
Favorite Pipe: Aaron Beck Freehand
Favorite Tobacco: Latakia
Location:
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Post by Penzaholic on Nov 28, 2019 11:12:24 GMT -5
Never heard of brine
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Post by Stearmandriver on Nov 28, 2019 21:31:35 GMT -5
Brined 12 hours in an apple juice/ spice brine with quartered apples and onions, before smoking. DAMN good.
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Post by toshtego on Nov 28, 2019 21:38:49 GMT -5
Brined 12 hours in an apple juice/ spice brine with quartered apples and onions, before smoking. DAMN good.
I bet that was good. I will have to try it.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Nov 28, 2019 21:42:44 GMT -5
Just put mine in the brine for the smoker tomorrow. 2nd Thanksgiving :-)
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Post by Stearmandriver on Nov 28, 2019 22:51:10 GMT -5
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Post by Cramptholomew on Nov 28, 2019 23:44:06 GMT -5
Dry brine + slow roasting = spectacular birds. Skin was cracker crisp. White meat was anything but dry. Best bird I've had in recent memory. Plus, I had about a quart and a half of good brown gravy. I have spoken.
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Post by McWiggins on Nov 29, 2019 0:04:11 GMT -5
My bird came out as expected, moist and packed full of flavor. The stuffing pulled from inside the bird was great and leftovers wont take long to finish. The carcass has been pressure cooked, the liquid strained and condensed. By morning it will be frozen and ready to be packed in vacuum bags to be part of future dishes. Ever inject a bird with concentrated stock made from another bird before throwing it on the smoker? Give it a go.   |
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Post by Scott W on Nov 29, 2019 8:32:39 GMT -5
Best turkey I ever cooked yesterday. Brined for 36 hours and slow smoked over applewood. Yum!!!
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Post by Scott W on Nov 29, 2019 10:38:27 GMT -5
I put mine in the fridge over night to let it dry before smoking. You guys do that? I take it out of the brine, pay it dry, rub butter under the skin and then let it sit for a few hours |
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