jhen713
Hanging with Smokey
- Joined
- Jan 8, 2008
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I've been prepping my turkey since Sunday night.
Brine Sunday night. Removed from brine Monday night, dry and let rest in the fridge. Put the rub on it mid day yesterday (dry rub in the cavity, wet rub on the outside and under the skin). Put it in the smoker today for about 9hrs.
It's really too much work for just a turkey, that's why I throw, in several other meats at the same time. This turkey is really for us. We'll take some to both locations to let everyone taste it though.
Brine Sunday night. Removed from brine Monday night, dry and let rest in the fridge. Put the rub on it mid day yesterday (dry rub in the cavity, wet rub on the outside and under the skin). Put it in the smoker today for about 9hrs.
It's really too much work for just a turkey, that's why I throw, in several other meats at the same time. This turkey is really for us. We'll take some to both locations to let everyone taste it though.