navigator
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I'd like to check her for tics!!
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Reged: 09/16/02
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Loc: Sequim, WA
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Monday I did my first batch of salmon...Very tasty. Yesterday, I did a turkey that I cut up and did in pieces. Brined it, and smoke/cooked it. Looks very nice. Today I did a whole turkey (also brined and smoke/cooked). Turned out right awesome!!! 
Got a batch of ATB's in there now. 
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Marty
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redneck yachter
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Loc: Olympic Peninsula
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somebody likes his new toy  .. sure makes tasty treats
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Marty
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BorntoFish
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Team Old Phart
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Loc: Boise, Idaho
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looking good mitch...lots of fun and the results are a treat for everyone.
just vac packed the salmon i smoked today, and ready to throw the turkey into overnight brine bath for smoker tomorrow. friday will be ribs and brisket and then i'm done for awhile.
have a happy thanksgiving.
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CaughtSteelin
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lookin for some fish mojo
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Loc: Sky Country
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looks awesome!!
what kind of brine do you use?
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navigator
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I'd like to check her for tics!!
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Reged: 09/16/02
Posts: 2641
Loc: Sequim, WA
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Just a light brine. 3 qts water, 1 cup dark brown sugar, 1 cup pickeling salt, 2 Tbs minced garlic, couple of bay leaves, 2 Tbs ground black pepper. Brine for a couple or three hours. It just holds the moisture in...not real salty.
I used to brine it like this, then put it in the Weber, now the Bradley!!!
Use a thermometer, and bring it to 165 IT or so, then let it rest for about 1/2 hour...temp should climb to 170-175. If you take it to 180 in the grill, it will be dry.
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metalheadgene
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Fish hard and die free
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Nice work Mitch. That looks killer and is going to be next on my list.
While my brother did the Turkey the old fashioned way, I did a ham in the Bradley using a Maple Glaze recipe from the Bradley web site.
First applied a paste the night before.
Then...the smoker for 5 hours while applying a glaze made up of dijon, maple syrup and bourbon.
It turned out awesome!
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Metalheadgene
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navigator
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I'd like to check her for tics!!
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Reged: 09/16/02
Posts: 2641
Loc: Sequim, WA
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Looks awesome!!
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Do Blondes really have more fun,
Or are they just easier to spot in the dark?
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BorntoFish
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Team Old Phart
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Loc: Boise, Idaho
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Damn!!!!!!...that looks and sounds awesome Geno.
Go ahead and share that recipe and I'll post the new brine recipe I used on a couple turkey breast I did in the Bradley. Very moist, tender and tasty...I'll definitely be using again.
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Quillback
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South of the Mason/Dixon line
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You guys are making me hungry.
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