assume you added salt to that recipe to make it a brine? I am thinking about that one myself, and adding both salt and baking powder, because Kenji says add baking powder. How was the herb flavor? Wondering if that brine plus rubbing some herb butter under the skin before smoking Thursday morning might be overdoing it...
Yes, I added salt and let it sit uncovered for 2-3 days. The flavor is great with just the rub and I think herb butter may be overkill.
They’ve got a few different turkey recipes on their channel. This is the one I’m following for the most part.
i had the butcher cut them into this size: then i just seared each side for about 2min and then served. the fat just melts in your mouth like butter
Be wary of the salt content, would not wet and dry brine, just one or the other. If wet brine I think you can skip the salt in the subsequent dry seasoning
If you want better skin make sure it sits in the refrigerator uncovered for at least 12 hours if you don’t care about skin then skip it
Saw that Academy Sports has Kamado grills for $399 this week. Was tempting until I realized that I'm off till Monday and I don't want to hear my wife bitch about buying another grill for 5 days.
This bad boy for $400? https://www.academy.com/shop/pdp/ou...-ceramic-charcoal-grill#repChildCatid=4099189
Picked it up at the store when I grabbed some wine for the wife. I said to myself “I haven’t had one of these in years!”
Good morning. Only issue do far is I typically have trouble keeping the temp below 300 on my WSM. Closing the vents too. Still running pretty hot.
Woke up at midnight and foil wrapped. Got up at 330 checked temp, @205, pulled it and got ready for work. Have let it rest for the past few hours and will shred here in a bit.
Closer look I think my access door was actually letting in way too much air. Just bent it and it's more snug now
So it's been 8 hours and probe temp is around 180. Toothpick test slides in ok... I think. Supposed to be eating in an hour or so Hmmm.
Right. Thinking same. Just thinking it would have been a little quicker without much fat but I'm new here