Hats off to PattioDaddio with pron

OK, I was asked to smoke four turkeys last week, I have about nine years of expierance with smoking pork, and some chicken. I have never smoked a turkey before. So, what to do?:shock: I turned to the BBQ Brethern for the answer and boy did I get the answer.


I followed PatioDaddio's instructions for a Turkey Brine, understand, with chickens I always inject, had every intention of injecting these turkeys with a creole butter injection. However, I saw how many people were talking about this brine that I decided to go for it. I do not know PatioDaddio, we have never met, but if we ever do, I owe him a cold one.:grin:

The people that I smoked them for think that these things were made by a pro! The only thing I had to do differant was use Allspice instead of the Chinese 5 spice. I might add this was not my idea, PatioDaddio suggested it in a post I read somewhere. I put celery, onion, and orange in the cavity. Smoked at 175, used a cheesecloth soaked in butter, and continued to bast with butter. The end result was nothing short of pure awesome, and I was told that the meat melted in their mouths.......I didnt get any!:mmph: Thanks PatioDaddio.

Turkey Brined for about 24 hours

End results follow

JimF said:

Can you post links to where you found the info? Would love to check out that brine and cheesecloth trick

Click to expand...

Not sure of the link, but here is what I did. About an hour half into the smoke, I checked the turkey, liked the color, and layed a cheese cloth over the entire turkey. The cheesecloth was soaked in melted unslated butter. About every 45 minutes after that I applied more butter to keep the cloth from drying out and sticking to the skin.

Also, I just read my post, I did not smoke it at 175, it was at 275! 175 would be bad:doh: