Thread: Turkey 101 PDF
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Unread 10-28-2011, 10:07 AM   #29
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Join Date: 03-02-08
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Originally Posted by Bubber View Post
Question about the brine. Once I take the bird out of the brine and before rubbing the bird, I am unsure what to do. Do I throughly rinse the bird down after taking it out of the brine? This has always been unclear to me.
There are various theories.

Some believe you have to rinse it because of excess salt on the skin. I've not found this to be true.

Others believe you have to air dry it for a pellicle to form (like seafood) to keep it moist. Again, for me, I 've not found this the case.

I would suggest taking it out, keep it cold until you put it in the smoker and just smoke away...

Any further questions, just ask. Brining is a popular topic but it can raise a lot of questions.
Lt Col USAF (R)
Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler

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[URL=""]Brining 101 PDF[/URL] & [URL=""]Turkey 101 PDF[/URL]
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