Reply to "Turkey Reports - 2010"

southdakotaMember

Smoker: FEC 100
Size: 12 lb and 24 lb
Preps: Smokin's 101 brine and rub with one exception...brined for 4 days not two...pulled from brine...put in turkey bags in fridge for two days. dry rub with no butter under the skin.
Temp: 278
Comments: Thought a 24 pound bird would take twice as long to brine. Read later that you could brine too long. Well, Smokin' said go ahead I might like it. Guess what! It was GREAT! Put both turkeys in a cold smoker at 10am and pulled the 12 pounder out at 3 and to my surprise the 24 pounder at 3:30.
We had some friends over and ate the 12 pounder and am giving the 24 pounder to a friend for Christmas. First tme I ever brined and will brine my birds forever more.THANKS SMOKIN' FOR THE GREAT RECEIPES!

12/19/109:59 AM

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