12,000th Post In This Thread Win, if you're name is jhen....

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#7,005
#7,005
Meat is in the smoker. Boston butt, ribs, and a deer roast. Will also throw a few chicken wings in there later.
 
#7,012
#7,012
Ribs, deer, and chicken wings are done. Wasn't sure if I was gonna do the chicken wings or not. Simple Montreal Chicken seasoning and threw them on the racks throughout the smoker. They turned out nice.
 
#7,013
#7,013
Boston butts have about 30 more minutes. Temps were about 160 when I just checked. Shooting for 165.
 
#7,015
#7,015
Just had the itch. We'll be going to my parents and my wifes aunts for Thanksgiving. Been wanting some pulled pork and Nat loves the ribs I fix.
 
#7,024
#7,024
Plenty of pulled pork and ribs. No turkey though. Sorry.......

It takes me about 3 days to prepare a turkey. Brine for about 24 hrs, rinse and let rest int he fridge for 12-24 hrs, season outside and put back in the fridge over night, adn then put in smoker the next morning.


I know it's a crazy process but it's well worth the wait. The brine is the key. It breaks down the protein and makes the bird more tender adn helps it retain moisture.
 
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