River City Smokehouse
is Blowin Smoke!
- Joined
- Sep 25, 2005
- Location
- Jefferso...
This past weekend I brined a turkey and let the FEC have it for a total of 9 hours. It was a very juicy bird. Practicing for the holidays. Thought I'd share a pic. I made my own brine and soaked it over night. The brine was 1 quart of soy sauce, 1 cup pickling salt, 2 cups of brown sugar, 1 gallon ice water, placed the turkey in the bucket with the solution and added water until covered. I set the FEC at 180*F and smoked for 2.5 hours, then raised the temp to 270* until the bird was finished. In all it went 9 hours total. I foiled the breast about half the way through and went to 165*F in the breast.