Brined overnight with apple juice, salt, sugar, distilled water. Prepped with butter, rosemary and cracked black pepper. Smoked at 265 for about 6 hours with apple wood.
Thanksgiving turkey with Q vew
- Thread starter stickyfingers
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Latest posts
-
-
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Latest: daspyknows
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 46
- General Discussion
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Non fat dried milk
- Started by hog warden
- Replies: 31
- Sausage
-
8 second ride!
- Started by Buckeyedude
- Replies: 26
- Flat Top Griddles and Discada
