Anybody Use their Smoker for Easter?

[Greg Meyer]

I did a fresh turkey. Just took it off and letting it rest for 4:00pm serving...



Brined it overnight and smoked it today... mmmmmmm good

 

[fatrap]

got a jake with the powerstroke last week tasted a bit like tires and diesel.



fatrap:wacko:

 

[Bill McElroy]

No,..but I had a nice A&C Granadier over the weekend!!

 

[Texas Transplant]

Easter lunch this year was a Chicken Salad Sandwhich - nothing special. Haven't smoked a 'big bird' in quite a long while. I certainly want to try the 'brining' technique, but haven't yet.



Tex

 

[Greg Meyer]

TT... try it with just a breast.... A quart or so of water, 2 C of brown sugar, 1 1/2 C of Sea Salt, 2C of white wine... Bring that to a boil until salt and sugar are dissolved... Add 5 bay leaves, some fresh ground pepper 1/4tspn, 2 chopped cloves of garlic, pour into stock pot and add water to cover bird or breast (double recipe for a whole bird) refrigerate overnight and smoke breast 4-6 hours at 200-225 till temp is 155 and then remove and let stand 30 minutes wnole bird will take another hour or so... do not stuff and you can use a poultry rub as well

 

[Texas Transplant]

Thanks Greg. I'll use this and certainly give it a try. I have a couple of birds in the Freezer, and been wanting to try this.



Tex

 

[Max Neathamer2]

Yep, Made up some hotwings in it. So good!!



Max

 

[Andrew Zuber]

Greg...I haven't tried brining yet, but everything I've read says the brine has to be COLD before you dunk the bird...do you do that? notice a difference?



thanks,

az

 

[Greg Meyer]

Brining is in the downstairs (my) refrigerator. While I have to boil to get it dissolved (sugar and salt) I do use ice water to cover the bird.