Hello all,
I have smoked a Thanksgiving Turkey in a Brinkman Water Smoker for the last 10 years. I have used a soy sauce/sesame brine to marinate for 24 hours and it has always been a crowd pleaser. My Brinkman became old and rusted so I finally tossed it out. While looking for a new smoker I came upon this site.
So after much reading, today I purchased a Bradley Digital Smoker and a Char-Broil SRG. From what I have read, it seems that many of you enjoy a Turkey smoked for 4 hours and then finished in an SRG.
My Question, I need suggestions on the brine and recipe. I have tried to cull through the posts but have not had a lot of luck searching through the posts. Any help would be greatly appreciated. I need this to be a success as I have many guest coming over for Turkey Day. I will probably cook a 12 to 14 # turkey and supplement with a Ham or something else.
You can use whatever brine/injection/rub you like. The only caveat is you shouldn't use anything that leaves too much sugar on the surface - the infrared heat in the SRG may blacken it more than you want. I usually smoke the bird for 2-3 hours max and finish in TBE/SRG until I get to the desired internal temperature (165-170o).
I do the same as Ka Honu...but I move it into the oven in the house...I have to smell turkey in the house that one day a year..but I stuff my turkeys...old school...I am gonna be 50...my Mom 78...we have never been ill from the stuffing...I don't get the recent year's panic about stuffing in a turkey?
Thanks for the replies. I can't wait to smoke my Turkey. Today my smoker came in the mail. It was badly dented so I emailed Amazon. They are sending me a second one overnight no charge. That is nice.
So, one more question. Do I leave the lid of the SRG open. I read in a post that some leave the lid open. I really don't understand that part. Also, how hot should the SRG be. I have never used one.
Thanks,
Tom