The BBQ BRETHREN FORUMS. - View Single Post - Smoking Turkey: Brine? Inject? Rub? Foil? Cooler?

Rookie'48 · 11-06-2009, 03:00 PM

I brine for about 12 hours then let it air-dry in the beer fridge for another 12 hours. Before I take it out of the fridge I set the bird on it's back with a bag of ice resting on the breast for about an hour. Then I give it a good rub inside & out, wrap it in cheesecloth, rub the cheesecloth with butter & put it on the smoker.

11-06-2009, 03:00 PM	#7
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	I brine for about 12 hours then let it air-dry in the beer fridge for another 12 hours. Before I take it out of the fridge I set the bird on it's back with a bag of ice resting on the breast for about an hour. Then I give it a good rub inside & out, wrap it in cheesecloth, rub the cheesecloth with butter & put it on the smoker. __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.