Got a good deal on some turkeys last week so I decided what better to celebrate the biannual loss of the US Ryder Cup team than a turkey and a rack of baby backs.
Made a salt and sugar brine for the turkey and let it sit in there for almost a full 24. I've never used a brine before so I'm looking forward to seeing the difference.
Once I took it out I added what my relatives call my secret rub (they don't know it's just salt and pepper) and threw it on the smoker.
Here's a few pics of the process starting from this morning:
This was just a few minutes ago before I wrapped the ribs:
Made a salt and sugar brine for the turkey and let it sit in there for almost a full 24. I've never used a brine before so I'm looking forward to seeing the difference.
Once I took it out I added what my relatives call my secret rub (they don't know it's just salt and pepper) and threw it on the smoker.
Here's a few pics of the process starting from this morning:
This was just a few minutes ago before I wrapped the ribs: