nepas
New member
Doing a small 11 pound turkey on sunday. Going in my MAK with Hickory for a 3 hour smoke then bumping the temp until the thigh reaches 170*
My brine is.
8 cups of cold water
1 T pickling spice
2 tsp cure 1
1 Cup Bourbon + 1 cup for me
2 Cups real maple syrup
Salt/pepper for later
Heat the water, add pickle spice, cure, bourbon and syrup. Let cool.
I use a big xl zip lock bag for brining. They are cheaper than a brine bag and i get 4 of em. Place the bag in a container and put barn buzzard in. Add cooled brine and fill the cavity.
Fill the rest of the bag with more cold water to cover the bird. Squeeze out any extra air and zip the bag.
I might add that i added a 1/2 cup more bourbon
Put in cold fridge for 2 days before smoking. If you want you can rinse the bird off but really no need to. Apply the salt/pepper or any other spice you want to the bird before smoking
Enjoy
My brine is.
8 cups of cold water
1 T pickling spice
2 tsp cure 1
1 Cup Bourbon + 1 cup for me
2 Cups real maple syrup
Salt/pepper for later
Heat the water, add pickle spice, cure, bourbon and syrup. Let cool.
I use a big xl zip lock bag for brining. They are cheaper than a brine bag and i get 4 of em. Place the bag in a container and put barn buzzard in. Add cooled brine and fill the cavity.
Fill the rest of the bag with more cold water to cover the bird. Squeeze out any extra air and zip the bag.
I might add that i added a 1/2 cup more bourbon
Put in cold fridge for 2 days before smoking. If you want you can rinse the bird off but really no need to. Apply the salt/pepper or any other spice you want to the bird before smoking
Enjoy