Tutorial: Dry Brined & Smoked Turkey
- Thread starter SirPorkaLot
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MFL
Knows what a fatty is.
SirPorkaLot
somebody shut me the fark up.
Does the process differ any with a bird that's been pre-injected with some sort of sodium solution?
Is there any risk of ending up with a salty bird?
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Is there any risk of ending up with a salty bird?
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SirPorkaLot
somebody shut me the fark up.
No change in the process.
I have not seen any issues with over saltiness, even with a prebrined bird.
The biggest difference with a pre-injected bird is texture. That’s going to be the case, regardless of what method you use though.
Pre-injected birds tend to have a slight textural difference
I'm another fan of Harvest Brine because I'm a lazy farker and there is no easier way to get an amazing smoked turkey.
Thanks for the tutorial, John!
Thanks for the tutorial, John!
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I concur on this method although I haven´t done it with Harvest Brine YET.
It works if you don´t wrap the bird for the brining but it is way better if you do.
It works if you don´t wrap the bird for the brining but it is way better if you do.
Wetsmoke
Knows what a fatty is.
Anybody try this method in a Big Easy yet?? Thanks
Mikhail
Babbling Farker
That's a fine looking T-bird.
Ditto, good looking bird. Iv'e been wet brining for years, but am intrigued with this. Thanksgiving generally gives me some "Research" opportunities with experimental prep/cooks.
Yes It turns out amazing Truss the bird before the cook I like to put bags of ice on the breast first to drop the meat temp so its done when the dark meat is done
John, I usually rush to open your threads, but as I am somewhat ambivalent about turkey, I let this slide by. Your tutorial is fantastic, and I can't wait to give it a try! Thanks for putting this together for us.
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Great tutorial, John... :clap:
I've been meaning to try your products for years and just pulled the trigger on a 16oz bag of Harvest Brine. :thumb:
I've been meaning to try your products for years and just pulled the trigger on a 16oz bag of Harvest Brine. :thumb:
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WOW. The order has already been confirmed AND shipped... :shock:
Very impressive!!!
TRx
Knows what a fatty is.
Like I mentioned after reading this thread I ordered and received my harvest brine (and other items). I received them super fast. I planned on doing a turkey for thanksgiving but couldn’t wait and figure if it works good for turkey it should be good for a pork loin so just started dry brining this one. Hopefully it will come out tasty from my Maverick 850 this weekend. Smoking tips appreciated for temps. I’ll order more for the turkey ��
Robert
is Blowin Smoke!
Like I mentioned after reading this thread I ordered and received my harvest brine (and other items). I received them super fast. I planned on doing a turkey for thanksgiving but couldn’t wait and figure if it works good for turkey it should be good for a pork loin so just started dry brining this one. Hopefully it will come out tasty from my Maverick 850 this weekend. Smoking tips appreciated for temps. I’ll order more for the turkey ��
For pork loins, I like to smoke around 225 until 145 internal.
SirPorkaLot
somebody shut me the fark up.
Like I mentioned after reading this thread I ordered and received my harvest brine (and other items). I received them super fast. I planned on doing a turkey for thanksgiving but couldn’t wait and figure if it works good for turkey it should be good for a pork loin so just started dry brining this one. Hopefully it will come out tasty from my Maverick 850 this weekend. Smoking tips appreciated for temps. I’ll order more for the turkey
It works great on pork loin!
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