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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike_G: I've used the apple brine recipe on self-basted turkeys several times with great results. Not too salty at all and you get that apple flavor...

Hey all, I just pulled my bird from the brine and have a slight concern. To start, the bird wasn't fully submerged in the brine. The tips of the legs and a small portion of the back were not submerged. When I pulled the bird for a thorough rinse just a few minutes ago I notices some light brown...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne_R: Hey LarryR, quick question. I saw that you did Kerri C's Apple Brined Turkey a few years back here . How did you like it compared to this...

Okay so I have a turkey in my brine bucket. On this one I'm trying Keri's Apply Honey Brine. I made a single batch, but the turkey isn't fully submerged. My thought is to make another half batch, because I want to keep the salt/sugar/liquid ratios the same right? This won't make the bird more...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Thanks for the break from expense report ****! I swear I'm NEVER going to wait until the end of the year to do this crap. Anyway, if you're...

Well I have the family addicted after just one bird! Sweet! I have a slightly larger bird this time around, a 20 pounder. It's already in the brine but I have a question about the salt water content. On my 13 pound bird over Thanksgiving it took 2 gallons of salt water to submerge the turkey in...

Larry, the recipe turned out great here too. Next time I'm goig to seek out a fresh bird and I think that will be better. There were some salty pieces, not a bad thing though! It is a winner recipe, thanks again!

Thanks Jim. I'll check it in the morning when I stir it up a bit. I'm not concerned, but interested in trying this bird since it's "enhanced 8%". I cut the salt down to Larry's suggestion, so I'm confident it'll be fantastic.

Alright, I started my brine about 30 minutes ago! Finally it's under way! 14 lb Butterball (8% solutionized) 2 Gallons Water 2/3 Cup Morton Kosher 1 T McCormick Pickling Spice 2 C Pure Maple Syrup 1 C Jim Beam 1 orange quartered 1 frosting bucket from the local grocer for the brine I read...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: I've used Jack, Jim Beam and Makers Mark. All work fine. A couple of other tips: 1. During the brining period I will stir the brine a couple...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: I've used Jack, Jim Beam and Makers Mark. All work fine. </div></BLOCKQUOTE> Sweet! The wife will appreciate not having to buy more booze...

Larry, We are Jim Beam family. Think it'll be much difference between that and Jack? Has anyone made this with a different bourbon? Cheers!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I will be icing down...

Well in search of a brine for my first smoked turkey, I've settled on this one! I have a 13.8 lb butterball in the freezer with the 8% solution. I plan on cutting the salt down to 1/3 a cup per another discussion I read about you using an enhanced bird. Recipe: 2 C Pure Maple Syrup 1 C JD 1...

Just wanted to post that I made the OP's recipe and it was awesome. I made it for a party last night and multiple people asked for the recipe. The only thing I did differently, because I had no time for roasting peppers, was sub in 2 jars of La Costena Salsa Verde and 2 cans of roasted chiles...

Thanks. I believe they are 100% grass fed. I have 4 flats @ 5-6 lbs each going on the 22.5" WSM. I will crank it up to 350 and let 'er go. I don't have much experience with the high heat. I'm guessing a 4 - 4.5 hour cook?

I have a couple grass fed briskets that I'm cooking for the 4th. Unfortunately these briskets are trimmed pretty good with regards to the fat cap. I am a low and slow guy with brisket but think this might call for the high heat method due to the lack of fat cap. Any thoughts? Thanks, Doug

I just bought the Weber charcoal holders. The main reason is to cook thighs indirect. Other things I thought would be great to cook when using the charcoal holders are ABTs, pork loin and wings. Looking for any other ideas on how/when to use the charcoal holders to produce better food on my...

I cooked some briskets yesterday and have a question on the rub. The rub I was using was Plowboy's Bovine Rub. I really like the flavor and it has a touch of heat which is nice. I was in a time crunch so I applied the rub about 1 hour before cooking. I cooked them at 250 and wrapped in foil...