Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Jasonkuse on November 24, 2020, 03:06:57 PM

Title: Birds a brinin’
Post by: Jasonkuse on November 24, 2020, 03:06:57 PM

Got my dry brine applied. Now it’s time to let salt do it’s job...  Thanksgiving morning I will give this bird some apple wood smoke, sit back and relax. I like breaking the bird down like this for quicker cook time, easier carving, and I use the back, wing tips, neck and organs for turkey stock.  Anyone else smoking turkey this week?


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Title: Re: Birds a brinin’
Post by: HoosierKettle on November 24, 2020, 05:56:16 PM

Uh, yeah. Hopefully almost all of us. Lol. I have a 24 lb bird I’m still deciding if I’m going to rotisserie or smoke on the wsm.


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Title: Re: Birds a brinin’
Post by: bbqking01 on November 25, 2020, 09:46:40 AM

I’m just doing a boneless breast for today. My cousin is going to rotisserie 2 tomorrow.


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Title: Re: Birds a brinin’
Post by: Foster Dahlet on November 25, 2020, 04:44:59 PM

Wet brine and rotisserie will be my approach, as it is every Thanksgiving.  Simon and Garfunkel rub on the bird, a small amount of apple wood in the charcoal. 

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