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Unread 11-22-2012, 06:49 PM   #1
LiveSimple
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Hey fellas. I'm going to do a turkey tomorrow for some folks and I have a few questions I didn't see answers to on the other threads.

1. I like the simple brine mentioned in another thread. When you brine a turkey do you rinse it off before smoking it?

2. If you brine do you still use a rub/other seasonings before smoking?

3. I saw someone wrap their turkey in foil to rest it. Has anyone tried it? your thoughts?

4. Finally I have a chargriller H20 and I don't think I can get it to 350 like many people mentioned. I think I'm going to use the H20 to get the smoke going and my grill to crisp up the skin. Which should I do first smoker or grill? Any other advice for using both to make a great turkey?

If you can answer any of these. Please put the question number next to your answer so I can keep track.
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Unread 11-22-2012, 07:37 PM   #2
Bludawg
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1. Rinse it
2.go easy on the salt
3. I tent to rest wrapping it will loosen the skin
4. Cook it as hot as the pit will go the closer to 325 the better.
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Unread 11-22-2012, 08:44 PM   #3
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Quote:
Originally Posted by LiveSimple View Post
Hey fellas. I'm going to do a turkey tomorrow for some folks and I have a few questions I didn't see answers to on the other threads.

1. I like the simple brine mentioned in another thread. When you brine a turkey do you rinse it off before smoking it?

2. If you brine do you still use a rub/other seasonings before smoking?

3. I saw someone wrap their turkey in foil to rest it. Has anyone tried it? your thoughts?

4. Finally I have a chargriller H20 and I don't think I can get it to 350 like many people mentioned. I think I'm going to use the H20 to get the smoke going and my grill to crisp up the skin. Which should I do first smoker or grill? Any other advice for using both to make a great turkey?

If you can answer any of these. Please put the question number next to your answer so I can keep track.

1. No
2. Yes
3. I put mine in a roaster pan and cover it with foil to rest.
4. I don't think my Traeger ever hit 350 degrees today with the turkey in it. I ran it on smoke for 2 hours, after that most of the time it was running ~325.
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Unread 11-22-2012, 09:30 PM   #4
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1. I don't brine,
2. yes rub, try compound butter under the skin
3. I tent on the cutting board, 30 min or so
4. smoke 1st as high heat as you can get then I guess grill

I did a 23lb spatchcock today and my WSM @ around 400deg at the grate, it was amazing.
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