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Author Topic: Smoke It If You've Got It!  (Read 146652 times)

Mac Attack

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Re: Smoke It If You've Got It!
« Reply #45 on: Aug 06, 2018, 02:55 PM »


Don't know much about brining a bird though.

Rg

This is out favorite.
But we get it Bed Bath and Beyond at Thanksgiving.
It goes on sale for like $5-6.
Worth every penny.

https://www.amazon.com/World-Market-Turkey-Brine-ounce/dp/B00SX06RP6/ref=sr_1_8_a_it?ie=UTF8&qid=1533585133&sr=8-8&keywords=turkey+brine


But you can brine a bird in any liquid.
Tons of recipes on line.
At Thanksgiving I brine our bird for 2-3 days on the back porch in the colder temps.
5-6 gallon food grade plastic bucket works awesome

Raquettedacker

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Re: Smoke It If You've Got It!
« Reply #46 on: Aug 06, 2018, 03:00 PM »
Nice... All your guys stuff looks great.. :thumbup_smilie: :thumbup_smilie:
Sometimes we live no particular way but our own.....<br />Strangers stopping strangers just to shake there hand...<br />\"Dying is the easy part. Learning how to live is the hard part....\"

gundogwanted

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Re: Smoke It If You've Got It!
« Reply #47 on: Aug 06, 2018, 03:11 PM »
Looks delicious. Did you brine the bird?

I was thinking of doing a small turkey this weekend. Don't know much about brining a bird though.

Rg

Just watch the bird you buy. Some are already brined. Double the salt and  :'(
Equal Billing: Crankbait degrees; Typically, the narrower the bill, the tighter the wiggle; the wider the bill, the wider the wobble.

Mac Attack

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Re: Smoke It If You've Got It!
« Reply #48 on: Aug 06, 2018, 03:41 PM »

rgfixit

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Re: Smoke It If You've Got It!
« Reply #49 on: Aug 06, 2018, 06:45 PM »
What a great thread!!!
So, I get the brine mixes....how long for a fresh turkey breast? 2-3 days?


Rg
If you lend someone $20 and never see that person again, it was probably worth it.

Mac Attack

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Re: Smoke It If You've Got It!
« Reply #50 on: Aug 06, 2018, 07:12 PM »
What a great thread!!!
So, I get the brine mixes....how long for a fresh turkey breast? 2-3 days?


Rg

Just a breast is less than an entire bird.
I do 2-3 days for entire bird because I can.
It does reach a point where the meat simply doesn't take on anymore from the brining.
I did a breast a month or so back and brined it for 24 hours and it was awesome.
Used 1/2 gallon apple juice, 2 gallons water and 1 cup of canning salt.
Also threw in some pepper corns, allspice and garlic cloves.

Brought the entire mixture (minus one gallon of water) to a boil for 15-20 minutes.
The 2nd gallon of H2O I stuck in the fridge to get it cold.
Let the mixture cool to room temp.
Then added the cold water to make it even colder and the breast.
Stuck it into the fridge for a day.

Was awesome!

rgfixit

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Re: Smoke It If You've Got It!
« Reply #51 on: Aug 06, 2018, 07:27 PM »
I like it !

Thanks Mac. I'll be shopping tomorrow.

Rg
If you lend someone $20 and never see that person again, it was probably worth it.

fishnmachine

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Re: Smoke It If You've Got It!
« Reply #52 on: Aug 06, 2018, 08:09 PM »
This was a frozen breast. I let it thaw in a simple brine of water, kosher salt, brown sugar, black pepper, and maple syrup. Yesterday morning I brought brine and breast to room temperature before splitting it it half and putting the halves in the smoker skin side up. I smoked them with apple wood at 240°-260°, basting with apple juice every hour until the thickest part reached 160°. Then I wrapped each half in foil and finished to 180°. Let it rest on the cutting board in the foil for an hour before carving. The backbone and ribs simply pulled out of the meat, so all I had to do was cut.   ;D
     One more with the one we're after and we'll have two.
The brook trout is the prom queen of the trout world, and a promiscuous prom queen at that!

rgfixit

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Re: Smoke It If You've Got It!
« Reply #53 on: Aug 06, 2018, 08:23 PM »
You're my "go to" smoker Bill.
Sounds great.

Rg
If you lend someone $20 and never see that person again, it was probably worth it.

dirtydeeds

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Re: Smoke It If You've Got It!
« Reply #54 on: Aug 06, 2018, 08:30 PM »
great thread is right!! wish i had more to contribute to this thread but the only thing that ive had time to smoke lately cannot be mentioned on here :evil:HA! I gotta get one of those electric smokers...I have a nice gas one but it dosent seem to wanna get below 225°, still makes some good grub though. Im learning alot from this thread and will show pics of my next smoke session...of meat Lol.
done dirt cheap!

ActiveTrapChecker

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Re: Smoke It If You've Got It!
« Reply #55 on: Aug 06, 2018, 08:42 PM »
Once you brine a bird you will never want to make another one unless its brined. Tender, juicy, yummy.

So many variations of brine but the general start would be water, kosher salt, sugar (white or brown but brown is preferred), peppercorns and whole allspice. I also like to take a walk into the garden and see what herbs would go well with the pre-planned meal and toss them in. I usually go with rosemary for chicken, thyme for turkey, pheasant, or any other small bird. Sage for duck ,goose, or squab. You can also toss in garlic and onions but chop them or at least quarter them to let the juices exit. If you never had a venison roast brined, give that a whirl as well. (bay leaves are great for venison)
.

Great ideas, thanks for sharing.

Question about brining and deep frying, does cooking in hot oil take away from the time a turkey spends in brine? We bake a turkey and deep fry one every thanksgiving and I am always thinking about enhancing the experience

fishnmachine

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Re: Smoke It If You've Got It!
« Reply #56 on: Aug 07, 2018, 05:57 AM »
You're my "go to" smoker Bill.
Sounds great.

Rg
Well thanks for the vote of confidence, but that and a dollar plus tax will get you a cup of coffee any day! Lol.  Believe me, I have had my epic fails, but that's how we learn!   ;D
     One more with the one we're after and we'll have two.
The brook trout is the prom queen of the trout world, and a promiscuous prom queen at that!

Mac Attack

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Re: Smoke It If You've Got It!
« Reply #57 on: Aug 07, 2018, 07:27 AM »
.

Great ideas, thanks for sharing.

Question about brining and deep frying, does cooking in hot oil take away from the time a turkey spends in brine? We bake a turkey and deep fry one every thanksgiving and I am always thinking about enhancing the experience


We brine turkeys that go into the fryer all the time.
I feel brining a bird creates a more juicy bird no matter how you cook it.
Years ago I was concerned about the salt and possibly creating a too salty bird.
I have never had that happen.
The salt helps the bird to maintain it's water during cooking.
And we always rub the bird with a seasoning rub.  One that obviously has salt in it.

ActiveTrapChecker

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Re: Smoke It If You've Got It!
« Reply #58 on: Aug 07, 2018, 09:08 AM »

We brine turkeys that go into the fryer all the time.
I feel brining a bird creates a more juicy bird no matter how you cook it.
Years ago I was concerned about the salt and possibly creating a too salty bird.
I have never had that happen.
The salt helps the bird to maintain it's water during cooking.
And we always rub the bird with a seasoning rub.  One that obviously has salt in it.

Thanks for the info Mac.
2018 Garden has been a struggle
Fishing, have only been out a handful of times (although that should double next week)
Time to start planing the next few seasons: hunting, Thanksgiving and the hard water

SHaRPS

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Re: Smoke It If You've Got It!
« Reply #59 on: Aug 07, 2018, 02:11 PM »
Time to start planing the next few seasons: hunting, Thanksgiving and the hard water

I have been planning this since the first day it reached 90 degrees. lol
Wicked Wec

 



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