How important is it to have the "dry time" in the fridge for the turkey after brining, and before going in the smoker?
Thanks!
I usually do it, you want the surface to be tacky.
I have found that lettin the bird develop pellicle "dry time" you get better smoke penetration, less moisture loss and if you can get your smoker above 250 F youll get crisper skin.
Gots me a bird in some brine gettin ready for tomarrow.
I'll pull it out tonight, pat dry, stand up on a thrown and throw on a rack over a drip pan and back in the fridge for at least 12 hr.
Good luck.
Thanks for the input....Happy Turkey Day.