Hey everyone. I've been a lurker here for a while, thought I'd make my first post as well as share some pic's as well.
Here's our Thanksgiving turkey, that I brined in my recipe I've been using for years. Brined for 24 hours and smoked over hickory until internal breast temp hit betwween 160-165 and the thigh temp around 170-175*. Turned out great, nice and moist.
Here's our Thanksgiving turkey, that I brined in my recipe I've been using for years. Brined for 24 hours and smoked over hickory until internal breast temp hit betwween 160-165 and the thigh temp around 170-175*. Turned out great, nice and moist.
