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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-20-2016, 09:59 AM | #1 |
is One Chatty Farker
Join Date: 04-03-16
Location: Hudson, wi
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Turkey cook
Gong to use the Oakridge Brine ( Game Changer). I have some Game Bird and Secrat Weapon left. Maybe 1/2.... Was going to add that to the package of Santa Maria and rub the bird.
Question is...... Should I Brine the 15 pound or so bird the day before and then rid the bird that morning. Or should I brine the bird two days before and rub the day before. Cook will be on the Meadow Creek with Cherry and Hickory, with Royal Oak lump............. Temp I am shooting for will be about 300..
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Lone Star Grillz Large with reversed cart, Meadow Creek TS120p insulated firebox and stainless front shelf. Sent to a better home to be used like a stick burner should be. Weber Charcoal Summit, Cabelas Pro 100, ready to build UDS, Retired the Big Green Egg XL and Treager 070.... |
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11-20-2016, 01:39 PM | #2 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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i would brine 2 days before and let it sit in fridge overnight so the skin dries out I would put the rub on prior to cooking Put ice on the breast- in zip lock bags- one each side so the breast meat temp drops That way the breast meat is done when the dark meat is done Cook at 325-350
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-20-2016, 06:45 PM | #3 |
is One Chatty Farker
Join Date: 04-03-16
Location: Hudson, wi
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Thanks this will give me someplace to start
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Lone Star Grillz Large with reversed cart, Meadow Creek TS120p insulated firebox and stainless front shelf. Sent to a better home to be used like a stick burner should be. Weber Charcoal Summit, Cabelas Pro 100, ready to build UDS, Retired the Big Green Egg XL and Treager 070.... |
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11-21-2016, 08:56 AM | #4 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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Agreed. Brine two days before if time allows. If it's a natural bird, brine at full strength for one hour per pound. If it's a store brand bird (Honeysuckle White, Butterball, etc), brine at half-strength for one hour per pound. Rinse the bird well after the brine and dry thoroughly with paper towels. Then, let rest in refrigerator for 24 hours before applying rub and smoking/frying/roasting.
This might also help --> Oakridge BBQ: How to Brine a Turkey
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
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Thanks from:---> |
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