Well, I got my Thanksgiving turkey in the smoker.
I brined it for 18 hours in a simple brine of water, 4 bay leaves, 4 cloves of garlic, 2 TBS of cracked peppercorns, 1/4-1/2 cup of honey, 1 cup of brown sugar, 1 cup of koshar salt, & 1/4 cup of TQ.
I loosened the skin after brining and applied my own rub to the breast and part of the legs and put back in the frige for 2 hours.
Took out, covered with butter drenched cheese cloth and into the smoker set at 250.
When its done, I'll wrap in foil, rest for 20 minutes, and take to the folks refrigerator.
I HAVE (they're just twisting my arm to do so!) to go on the annual Thanksgiving day rabbit and pheasant hunt early in the morning.
So Pops will stick it in the oven around noon tomorrow to reheat and crisp the skin. I think he's gonna go with Zeb's maple glaze idea the last 15-30 minutes.
What this all boils down to is that I am signing off here until Friday.
So HAPPY THANKSGIVING to all of the CookShack Nation!
Dont forget to give thanks for your family, your health, all your blessings..........................and above all else.....thanks that The Ohio State Buckeyes won the The Game!
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