Anyone with some good recipes for the smoker??
With cool weather here I love to fire my smoker up as often as possible. I always have some smoked sausage in the fridge to snack on.
For Christmas dinner I smoked a 12 pound turkey. Man did it turn out great!
For Turkey:
1 Tablespoon Morton's Tender Cure per pound of meat
? cup brown sugar per pound of meat
Dissolve the salt and sugar by heating 4 cups water water to a boil. Add the salt and sugar and stir until dissolved. Cool the brine by adding 8 to 10 cups ice.
I use a 5 gallon igloo water cooler to brine my turkey. Make sure the brine is cold, add the turkey to the cooler head first and then add the brine mixture. Add enough water to cover the turkey and then add another 8 to 10 cups of ice. The cooler keeps the brine cold and additional Ice may be added in warmer weather.
I brine a 10 to 14 pound turkey for 3 days. I then soak the turkey for an additional day in fresh water. This removes a lot of the saltiness that some don't like. I then dry the turkey in the fridge for another day before smoking.
Mix your favorite dry rub with olive oil (or any oil will work) to make a paste. Rub the turkey generously inside and out.
I smoke my turkey at 200 degrees for the first 2 hours and then 250 for the remainder of the time. A general rule of thumb is 30 minutes cook time per pound of turkey.
I always use a thermometer to confirm it's done. 165 degrees in the breast and I take it off to rest ? hour before carving.
Don't over cook!!
With cool weather here I love to fire my smoker up as often as possible. I always have some smoked sausage in the fridge to snack on.
For Christmas dinner I smoked a 12 pound turkey. Man did it turn out great!
For Turkey:
1 Tablespoon Morton's Tender Cure per pound of meat
? cup brown sugar per pound of meat
Dissolve the salt and sugar by heating 4 cups water water to a boil. Add the salt and sugar and stir until dissolved. Cool the brine by adding 8 to 10 cups ice.
I use a 5 gallon igloo water cooler to brine my turkey. Make sure the brine is cold, add the turkey to the cooler head first and then add the brine mixture. Add enough water to cover the turkey and then add another 8 to 10 cups of ice. The cooler keeps the brine cold and additional Ice may be added in warmer weather.
I brine a 10 to 14 pound turkey for 3 days. I then soak the turkey for an additional day in fresh water. This removes a lot of the saltiness that some don't like. I then dry the turkey in the fridge for another day before smoking.
Mix your favorite dry rub with olive oil (or any oil will work) to make a paste. Rub the turkey generously inside and out.
I smoke my turkey at 200 degrees for the first 2 hours and then 250 for the remainder of the time. A general rule of thumb is 30 minutes cook time per pound of turkey.
I always use a thermometer to confirm it's done. 165 degrees in the breast and I take it off to rest ? hour before carving.
Don't over cook!!