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#1 plowboy OFFLINE  

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Posted November 16, 2011 - 10:16 AM

i have smoked prob every kind of food u can think of & what an amazing way 2 cook. thanksgiving is comin up & wether u use wood, coal, or electric.....a smoker is the way 2 go. i have recipes for brine solutions, to cajun rubs, to wet & dry rubs 2 make that bird moist w/ a crsipy golden skin! i can fwd 2 ur email if u need any tips @ all from prep to cook time. any1 serious about smokin meats should surely ck out the forums online. an entire website w/ thousands of members was started by a guy named Jeff & has a wealth of info!!

#2 Chuck_050382 OFFLINE  

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Posted November 16, 2011 - 10:20 AM

I don't go to the bbq forums anymore, but have smoked a lot of stuff myself and built a few smokers. I don't know if I am going to smoke a bird or not next week. In the past I have cooked as many as 8 turkeys for thanksgiving.

#3 nra1ifer OFFLINE  

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Posted November 16, 2011 - 10:29 AM

You're making me hungry, plowboy!

#4 plowboy OFFLINE  

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Posted November 16, 2011 - 10:53 AM

take mayo, mix in some cajun seasoning, lil bit of old bay & a touch of fresh cracked black pepper.....then 2tbs of memphis bbq sauce. pull skin back on the bird....rub real good all over. toothpick skin down then coat entire outer skin. smoke for roughly 20-30mins per lb @ 250......preferably a fruit wood. every hr or so spray w/ a spray bottle filled w/ apple juice!!!!! mmmm...ok now im drueling....lol

#5 KennyP ONLINE  

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Posted November 16, 2011 - 04:01 PM

Sounds appetizing! I'm going elsewhere for Thanksgiving, no cooking for me!

#6 AcreFarm OFFLINE  

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Posted November 16, 2011 - 04:04 PM

The plan for this year was for me to smoke the bird... but things didn't work out that way so it will be another oven-roasted gobbler :mad2:

#7 plowboy OFFLINE  

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Posted November 16, 2011 - 04:34 PM

i still suggest brine. 2gal water, 1/2cp salt, 1/2cp molasses then add any spices u wish. soak for 8-12hrs or overnight. by a process called osmosis, the salt forces everything into the meat making for a moister and tastier bird. i use a brick in a ziplock bag to keep bird submerged.
  • Meangreen said thank you

#8 JD DANNELS OFFLINE  

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Posted November 16, 2011 - 04:47 PM

I also brine the turkey, but instead of the Molasses I use two gallons of apple cider and just enough water to cover the bird.
If you run a steam pan, just pour the brine in the steam pan.

#9 IamSherwood OFFLINE  

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Posted November 16, 2011 - 05:13 PM

You guys are makin me hungry. I think I'll fire up the BBq.

#10 caseguy OFFLINE  

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Posted November 16, 2011 - 05:54 PM

I'm not a big fan of turkey...but maybe that's because I've never had it at you guys houses LOL! My stomach is growling just reading the posts!

#11 plowboy OFFLINE  

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Posted November 16, 2011 - 07:11 PM

you can brine alota things. i find it doesnt do much for beef or pork but pretty much anythng else. beef & pork is all about a good rub anyway wether its wet or dry!! mmmmm

#12 AcreFarm OFFLINE  

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Posted November 16, 2011 - 07:21 PM

A good rub can't be beat... and don't forget about the injection!

#13 Bolens 1000 ONLINE  

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Posted November 16, 2011 - 08:09 PM

You guys are makin me hungry. I think I'll fire up the BBq.


:ditto:

Yum

#14 JD DANNELS OFFLINE  

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Posted November 16, 2011 - 09:18 PM

A good rub can't be beat... and don't forget about the injection!


That's an interesting point. I have never injected any meat I've smoked. I'm sure there is merit to it. But I try not to punch any holes that would let the natural juices out and dry out the meat? Maybe one day I'll have to try injection and see if I like it.




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