Brian Moriarty
TVWBB All-Star
OK- This one was just for fun and practice to get an idea on cook times and flavor profiles. Sorry no plated pics, as the meat was used for other recipes and the soup pot! But here is the process from start to finish.
12.56lb Safeway Young Turkey that has been "enhanced"
Using a half strength mix of Oakridge BBQ Game Changer brine, I submerged it in The Briner container for 24 hours.
The Briner will easily submerge two 15lb. birds!
Drained and rinsed the bird and using the disc to raise it off the bottom of the tub, let it air dry in the refer for @ 16 hours.
I seasoned the cavity with Oakridge BBQ Venison & Wild Game rub-don't let the name fool you-the ingredients scream for poultry! Then rubbed a light coating of olive oil and seasoned liberally with their Chicken & Game Bird rub.
Set it in a foil pan over a wire rack to catch any juices, used a mixture of Bear Mountain Apple/Pecan pellets and set the controller 350* and fired off my 6" A-Mazen-Tube with Pecan pellets for some added smoke.
A little over 3 hours and it was looking good! I'd be proud to serve this one for the family feast!
Being that it was an enhanced bird, I went easy on the brine, I'd probably go full strength next time. I love it with poultry, the color looks really nice and I'd likely baste with butter towards the end to crisp the skin a bit more.
12.56lb Safeway Young Turkey that has been "enhanced"
Using a half strength mix of Oakridge BBQ Game Changer brine, I submerged it in The Briner container for 24 hours.
The Briner will easily submerge two 15lb. birds!
Drained and rinsed the bird and using the disc to raise it off the bottom of the tub, let it air dry in the refer for @ 16 hours.
I seasoned the cavity with Oakridge BBQ Venison & Wild Game rub-don't let the name fool you-the ingredients scream for poultry! Then rubbed a light coating of olive oil and seasoned liberally with their Chicken & Game Bird rub.
Set it in a foil pan over a wire rack to catch any juices, used a mixture of Bear Mountain Apple/Pecan pellets and set the controller 350* and fired off my 6" A-Mazen-Tube with Pecan pellets for some added smoke.
A little over 3 hours and it was looking good! I'd be proud to serve this one for the family feast!
Being that it was an enhanced bird, I went easy on the brine, I'd probably go full strength next time. I love it with poultry, the color looks really nice and I'd likely baste with butter towards the end to crisp the skin a bit more.
