Had a 16 pounder in the brine for 24 hours. Hanging in 6 rack at 200* for 1.5 hours, PID next temp is 210* with 2 hours of Apple smoke then PID bumped to 220* for the next 9 hours or until done.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6334.jpg)
No need for any probes so early in the lynchin errr i mean hanging ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6338.jpg)
What you say?
Why not me MAK?
Cuz its going to be busy later ;D
Dang, that's a big old buzzard!
A thing of beauty !
Problem I have is where to find a basic, simple turkey that hasn't been shot with broth and veg oil. My solution in recent years has been heritage turkeys, but at $150 - $200 per bird that is reserved for Thanksgiving only.
Quote from: BuyLowSellHigh on May 20, 2010, 05:14:43 AM
Problem I have is where to find a basic, simple turkey that hasn't been shot with broth and veg oil.
Same problem here.. Most are raised for Thanksgiving and you have to order way in advance.
There used to be a farm S of me on Route 66 that sold turkeys on the side of the road. They had a little pen under a carport. Cash and carry. They were a little - umm -
fresh for my taste.
The 4 hour mark. Going to spritz with water/olive oil mix.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6357.jpg)
Check IT in 2 hours.
Quote from: squirtthecat on May 20, 2010, 05:25:29 AM
Quote from: BuyLowSellHigh on May 20, 2010, 05:14:43 AM
Problem I have is where to find a basic, simple turkey that hasn't been shot with broth and veg oil.
Same problem here.. Most are raised for Thanksgiving and you have to order way in advance.
There used to be a farm S of me on Route 66 that sold turkeys on the side of the road. They had a little pen under a carport. Cash and carry. They were a little - umm - fresh for my taste.
You should see how they sell chickens in Hong Kong, and I mean a LOT of chicken every day.
That's looking real nice.
Interesting on the hanging part. I have smoked one, just on the rack though. Can you tell a difference this way?
Also, can you brine a store bought that has already been injected?
Though I have not done one, I would think that brining something that has already be brined would make it to salty. If it has already been done why do it again?
Is it a true brine when they say injected with 15% solution or whatever the number is?
Quote from: DTAggie on May 20, 2010, 01:52:48 PM
Is it a true brine when they say injected with 15% solution or whatever the number is?
Most processed turkeys, have a minimal injection for longer shelf life. When a brine is made for (smoking) cure #1 is added with some sugar and herbs/spices for flavor. The minimal injection is not enough for smoked fowl.
If your going to smoke fowl without cure I'll come visit you in the hospital :-\
So there you have it from someone who knows. Brining with cure is a good idea for smoked turkey. What do I know. ;D ;D
IT in thigh joint 156*
Getting close ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6388.jpg)
If I wasn'r already drooling over my taco salad I would start drooling looking at that. Yummy
Quote from: Quarlow on May 20, 2010, 05:26:52 PM
If I wasn'r already drooling over my taco salad I would start drooling looking at that. Yummy
MMMMMM
Taco salad, Easy to go down ;D
No i'm drooling for one
Nepa, I have smoked many a store bought turkey on my Brinkman smoker without doing anything in the way of brining. Never a problem. Have done one on my OBS since I got it for Christmas. So you say I am risking an illness?
Finally done. Dont really feel like doing allot of typing so here is the turkey.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6389.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6390.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6393.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6401.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6405.jpg)
Quote from: NePaSmoKer on May 20, 2010, 09:16:11 PM
Finally done. Dont really feel like doing allot of typing so here is the turkey.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6401.jpg)
Now that is my kind of plate. ;D ;D ;D
Didnt mean to sound so mean.
When i smoke at lower temps i use cure even if the meat has been injected before packaging. Just my thing.
Brine just adds moisture and flavor to the meats. Sugar, spice, herbs.
Looks great NePas