Pa_BBQ
is one Smokin' Farker
- Joined
- Nov 29, 2009
- Location
- Wentzvil...
I do not see any recent threads on this and I have my Turkey in a Salt/Brown Sugar / Apple Juice Brine. Will be eating Thursday night.
I plan on cooking at 325-350 on my BGE but had never brined a bird before so looking for ideas on what to do next. I usually inject and fry, but wanted to smoke one this year.
I see some do nothing but brine and smoke, but was thinking about injecting still and rubbing with something.
Any good rub and/or injection recipes and would you do all 3 (brine, inject and rub)
My Turkey is a 15 lb Butterball Young Turkey, not self basting.
Thanks
I plan on cooking at 325-350 on my BGE but had never brined a bird before so looking for ideas on what to do next. I usually inject and fry, but wanted to smoke one this year.
I see some do nothing but brine and smoke, but was thinking about injecting still and rubbing with something.
Any good rub and/or injection recipes and would you do all 3 (brine, inject and rub)
My Turkey is a 15 lb Butterball Young Turkey, not self basting.
Thanks