Thanksgiving in 48 hrs what Brine are y'all ninjas using?

[M3MD]

Can you Brine, inject, and fry? Can somebody school me on Brining? I'm deep frying on Thanksgiving.

 

[SamSneed]

What's your procedure and what are you using to smoke it in? I never had any luck smoking a turkey.

i start a small coal fire in the smoke box

set my pecan wood and keep the heat 200-275

the key is to not allow the wood to catch too much fire, rotate the logs, helps to make more smoke. in 6hrs you'll be done.

i split my bird in half, i dont brine

 

[Flawless]

i start a small coal fire in the smoke box

set my pecan wood and keep the heat 200-275

the key is to not allow the wood to catch too much fire, rotate the logs, helps to make more smoke. in 6hrs you'll be done.

i split my bird in half, i dont brine

that's why you soak the wood in water before you smoke it

 

[SamSneed]

that's why you soak the wood in water before you smoke it

i dont like doing that, wood will smoke on its own. my dad never did it, his dad too

 

[M3MD]

that's why you soak the wood in water before you smoke it

You're really not supposed to soak whole wood. Wood chips you should though.

I like using wood chunks too

 

[spider705]

Soaking wood does nothing to make the chips smoke more or less.

If you want moisture, put a pan of water near the coals/wood and as the fire burns it will evaporate the water.

Sent from my SPH-D710 using Xparent ICS Tapatalk 2

 

[SamSneed]

Soaking wood does nothing to make the chips smoke more or less.

If you want moisture, put a pan of water near the coals/wood and as the fire burns it will evaporate the water.

Sent from my SPH-D710 using Xparent ICS Tapatalk 2

fools tryin to tell a texan how to smoke meat

man i've got that shit down.

our dog kept eye fuckin the pit

chicken i made sunday, i smoked a turkey but forgot to take pic

 

[M3MD]

Soaking wood does nothing to make the chips smoke more or less.

If you want moisture, put a pan of water near the coals/wood and as the fire burns it will evaporate the water.

Sent from my SPH-D710 using Xparent ICS Tapatalk 2

In certain types of grills, you are supposed to soak wood chips because they lack the density of whole wood and wood chunks, so, they'll burn really quickly

It has nothing to do with adding moisture to the meat

 

[Blu Diablo]

Apple Maple...for a tenderloin.

 

[Mo-Better]

i start a small coal fire in the smoke box

set my pecan wood and keep the heat 200-275

the key is to not allow the wood to catch too much fire, rotate the logs, helps to make more smoke. in 6hrs you'll be done.

i split my bird in half, i dont brine

I'm going to try this later on this year. Plan on buying an egg for Christmas.

Thanks for the info.

 

[Mo-Better]

Smoke turkey is pretty easy but timely if you don't have a smoker.
I prep the turkey the same way but I put beer can up the ass with seasons in it.
Takes us about an hour per pound to cook.

Thanks this is the procedure that's never worked for me. Now I know why.....an hour per pound to cook. Got It!

 

[Mo-Better]

Yeah Man, to prevent salt over dose I use one cup of salt and no salt in my injection. My injection has

olive oil
Lemon juice
Crab boil
Onion powder
Cajun seasoning
Tabasco
Cayenne pepper

All fresh no salt preservatives.

It takes a ton of salt to over season a turkey. My only concern is I have to fry it tonight, due to my buddy going out of town for the holidays. So ill have to warm up the turkey on Thursday. Any recommendations?

Sorry for not getting back sooner, I had 4 birds to fry.

When I prepare a brine I use Kosher Salt. A buddy of mine told me the its a better option to brine with to prevent over-salting. Not sure how much salt your using I usually use 2 lbs. I've forgotten the ratio but I know its a 2 lb box of Kosher salt.

I like those seasonings your using.

 

[The Plutonian]

Hey man...I saw the video and all I could think about was how I'd be fucking her and skeeting nutt across her face. I heard nothing she said but thanks, plehboi!