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Free Bird

Post in 'The Inglenook' started by Tuneighty, Mar 24, 2013.

  1. Tuneighty

    Tuneighty Member

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    SC PA
    Had this in the freezer taking up space. A free 20lb turkey. It soaked outside in a brine all week, then in the fridge with a rub on it for a day.

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  2. bmblank

    bmblank Minister of Fire

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    I did that with one of the Turkeys i got from work. Brined in apple cider and whiskey, smoked over apple. Holy goodness, it was awesome.
    ScotO and fishingpol like this.
  3. jdp1152

    jdp1152 Minister of Fire

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    Never worked with a frozen bird for smoking. Is that why you brined so long? Overnight is usually what I do for a fresh bird.
  4. Tuneighty

    Tuneighty Member

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    That sounds divine. I added some ACV to my brine, as well as 10-15 bay leaves. I used a blend of Cherry, Pecan and Peach to smoke with. Just got a line on an orchard and will be getting my apple supply increased. Its hands down my favorite wood to use for smoking!





    Yes, I wanted it to thaw in the brine. After pulling it Friday night with hopes of cooking it then, it was still a bit frozen on the inside, so I placed a rub on it and let it finish thawing in the fridge.
    ScotO likes this.
  5. jdp1152

    jdp1152 Minister of Fire

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    Cherry is my favorite smoking wood for poultry. Cherry chunks with apple chips.

    Pork (butt or ribs)- Hickory and/or Red Oak chunks with some fruit chips (cherry or apple). Red Oak gives a very pronounced smoke ring.

    Pork (Ham)- Hickory and Cherry...been doing the double smoked recipe for the BGE with great success.

    Fish- Don't really smoke fish, but will cook on a cedar plank for some mild flavoring.

    Need to give some other wood types a try, but the family has been so happy with the above combos I've just stuck with it.
    ScotO and Tuneighty like this.
  6. Paulywalnut

    Paulywalnut Minister of Fire

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    Looks delicious!
    Tuneighty likes this.
  7. fishingpol

    fishingpol Minister of Fire

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    A guy at work injects Cider Jack in his meats, particularly briskets. Poke 'em til they jiggle says he.
    Tuneighty and ScotO like this.
  8. jdp1152

    jdp1152 Minister of Fire

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    Interesting. I've never been a huge fan of injecting before smoking, though our Christmas Ham I pumped full of vermont maple syrup. I might try that with a brisket flat...assuming the wife will buy the cider jack so no one thinks I'm drinking it. Never had much luck with just flats...packers cuts always come out great though. Speaking of that ham...if you're ever inclined to do your spice rub with spicy mustard as your base paste...don't save the stuff you get with your chinese take out for it. Might as well snort wasabi. It will clear your sinuses though.

  9. lukem

    lukem Minister of Fire

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    Grape vines are pretty good.
    Tuneighty likes this.

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