Crizzy
U wanted the smoke...u can have it your way
Did a brine for about 16 hours. Washed and rubbed down in smoke house maple. Used hickory to smoke.
Grilling/BBQ Thread
- Thread starter Wildin
- Start date
Did a brine for about 16 hours. Washed and rubbed down in smoke house maple. Used hickory to smoke.
What equipment? Electric smoker? Charcoal smokers, wood, pellet? Weber smokey mountain, yoder?
Crizzy
U wanted the smoke...u can have it your way
Charcoal my bad
Nah you're good. I like to know the setup, in the past official threads cats talk about what they're using and it's builds dialog like if you're using the big Green egg and I'm curious about copping one I'd ask you directly what you like and dislike about it etc.
I did this brisket on a weber kettle. It's pretty much my go to. With the right set up pretty much any cook is achievable.
Crizzy
U wanted the smoke...u can have it your way
Have been contemplating an egg. But i may go pellet with my next purchase. My cuz has a traeger and its pretty dope. I love doing regular charcoal and wood but the convenience of a pellet grill seems ideal.
How long did that bird take? I know doing an entire chicken takes like an hour. Which isn't bad at all , but then again that's just bbq'ing it not smoking it.
I've smoked turkey legs but never an entire bird.
Crizzy
U wanted the smoke...u can have it your way
I smoked it for about 8 and 1/2. Tender and juicy. That brine i did had it very sweet like honey baked ham/turkey. I was suppose to add maple syrup over it but everything came out straight without it. I smoked at 215 and just let it ride. Injected with Apple juice also. It was a pretty decent sized bird too.
I plan on smoking a turkey in March/April, might do it for easter.
I WISH I HAD THOSE KINDA SKILLS ON THE GRILL.
Crizzy
U wanted the smoke...u can have it your way
Thats wassup. Brine it first if you do. You will have a great tasting bird if you do. I had to actually put mine in a cooler in the fridge for those 16 hours. I don't think i will ever change the way i do whole turkeys from now on.
Cedar planked rahu stuffed with salt, pepper , fresh rosemary and thyme, lemon and butter. With beef bacon
that shyt looks delicious
cleanface coney
Superstar
bruh i gotta get my grill game up for this summer rt
It was good. I gotta learn the conventional way to open and remove the small bones. I can remove the spine just fine but the small bones kinda fukked up the experience. the flavors really went into the meat so you want to take a bite and chew it up but them bones...they are like needles and toothpicks.
only way to get right for the summer is to begin practicing now. you gotta get your technique down.
Its one thing to grill and serve food when people get there, or take it to people, its another to grill live in front of people. knowing exactly how your going to set the grill up or how many dogs, burgers, pieces of chicken can fit and all that.