Well, I've cooked a lot of enhanced birds and I've brined and cooked a lot of fresh birds, but I've never brined and enahanced bird.....until this Thanksgiving.

I could not find any fresh birds, period. So I got a 3% Enhanced Shadybrook Farm 13lb turkey. Brined it in my Turkey Brine for right around 15 hours. Then smoked over Royal Oak Lump and apple chunks around 250º until the breast hit 160º. Turned out pretty darn good, but not as good as a fresh brined bird. But I would certainly brine a 3% bird again.

looks good. so you opted for 250 degrees which I assume made the skin rubbery not crispy ? did you use a water pan or no water pan ?

That's a plump bird, dude !! Looks great! Did you tuck the wings like that or did they come tucked in that manner?

Bill

quote:

Originally posted by simon j:
looks good. so you opted for 250 degrees which I assume made the skin rubbery not crispy ? did you use a water pan or no water pan ?

Yep, I prefer the finished meat when cooking low and slow......the skin is a small sacrifice! LOL Here's the smoked turkey set up I use when doing turkeys, I used the same set up this time.

quote:

Originally posted by Bill Hays:
That's a plump bird, dude !! Looks great! Did you tuck the wings like that or did they come tucked in that manner?

Bill

Thanks! Oh yeah, I tucked the tips under so they wouldn't be flopping around.