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Unread 11-22-2012, 01:56 PM   #180
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Join Date: 06-18-12
Location: Virginia Beach, VA
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Here's my two birds. Dry brined, one with Trader Joe's 21 Spice Salute and salt, the other with Bragg's Organic Sprinkle and salt.

The one with Bragg's got cut into pieces for a braised turkey recipe, the other was left whole for smoking.


Pulled them out of the bags after 30-ish hours, and into the fridge overnight to dry the skin.


The whole bird 2 hours in, WSM purring along at 280-290. Burning briquettes with pecan chunks.


No pics of the braised bird yet, just put it on the gasser for a 2 hour sauna.
Take lots of naps now. You'll wish you had later.

seadad's smokehouse

Brinkmann Dual function grill, Weber SJS converted to mini WSM, a 18.5" WSM, 18.5" Frankenweber pizza oven & a super-duper fast flame thermapen.
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