Commercial Smoker
Brining and smoking a turkey for Thanksgiving question?
Planning on smoking a 12 lb. turkey for thanksgiving. I did a test run earlier this month with a smaller bird to get a feel for it. That bird was already in a salt stock so i didnt brine it. My brine for the big turkey will include water, apple cider vinegar, coke, brown sugar, rosemary, sage, and of course sea salt. After i remove the turkey and wash it, can i use the leftover brine as my steam bath solution in the smoker or do i need to make a fresh bath solution? I have an electric, vertical pill-shaped smoker (commercial).
Water down the brine to use it as a steam and it should be fine.
Oh! Grate or press a bulb of garlic in to the brine… Garlic adds an aroma that is irresistible and a very light taste that will enhance the sweetness of the meat.
Keep water in the pan, don’t let it dry, because the sugar in the brine can burn and for a short amount of time give the meat a nice, carmel flavor and color but if burned for too long, will give it an acrid taste that will be over powering.
So let it evaporate to a syrup then immediately either add more water or use disposable pie tins and swap our the tins with a fresh one every refill or so using leather gloves.
Smoking a turkey can be hard but you have already done a test run so you should have a feel for your equipment by now…
Good luck… Smoked turkey is a spectacular addition to any holiday! (And so is a smoked pork roast…)
Drink Smoker’s Coffee “commercial spoof”
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