New England B.S. Thread

im going to do an apple and herb brine, found one that was only 3% solution, couldn’t find one that didn’t already have the factory injection.

I plan to give the smoked turkey a whirl this year, here’s to about 18 hours

 

I only have 6 people (1 vegan, so 5 turkey eaters). I am doing wings and a turkey breast. Wanted to get the boneless breasts but ended up with the full carcass. I guess I'll make some stock.

I smoke bonless brined turkey breast all the time. Usually as brined from the store. But, they only smoke about 4 hours. Usually about the same time as sausages. I've never done a full bird. I'm also not a fan of the skin on smoked birds (I've done drums and thighs). If I was to smoke a whole bird I would probably quarter it, but that's just me. I'm not an authority by any means.

 

Boosts??????

 

bahahaha more like secondary air injection go bye bye, though it will have a new trans map, don't think ill be looking to add power. if i was going to add power i would just buy something with a v8. in 5yrs we will see what happens with the wife's vehicle as daycare will be over. (sell taco or keep both) and at some point im supposed to inherit my dads 2017 tundra (5-10yrs) so another decision will need to be made then as well. All i know is we need an suv to pull the trailer no matter what, i want to do some light wheeling, and i definitely plan to do some SCCA racing in something sporty but not going to break the bank

 

There's only my wife, my 2 little ones and me, we'll have plenty of leftovers. I've wanted to do this for years but the rest of my family never had any interest. It's a little over 10 lbs total but the duck and chicken are de-boned and the turkey is partially de-boned so that's quite a bit of meat. Since we're not doing the big family gathering, I was able to talk my wife into going for it this year.

 

Recipe?

Seems like all of the turkeybirds come injected now; I hunted around but wasn't able to find one either. Every Thanksgiving I think about raising my own birds the next year, but they're loud and annoying to keep around for 6 months, lol.

 

I also plan to put some apples in the water pan, or as my son calls it the meat bed pan.

 

Just got the smoker a few weeks ago, so my authority level is non existent

 

Looks decent. I might have to try that one, minus the ginger (again, picky GF)

 

First one I found when I went looking, and the wife was ok, she isn’t an apple fan.

 

https://www.tacomaworld.com/threads/food-smokers-and-smoking-tips-tricks-techniques.229517/

 

It's about time! You'll like it - trust me. Have @JustDSM sprinkle some magic dust on the tune and enjoy.

 

i was hoping for a sale but nobody has it on sale so i sent a message and got a couple bucks off

 

Well I don't have a smoker, but I read about them on the internet once so therefore I am an expert.

 

I haven't had lunch yet damn it....

I want to get an electric smoker

 

That's cheating. Haha.

I'd love to set up my UDS with an electronic fan controller.

 

I use a charcoal barrel grill. Just did some cheese a few days ago.

If and when this eventually rusts out, I will probably land on an electric smoker. I have a dual charcoal/propane grill and just use the charcoal side as a smoker. It works enough. But the plan will be probably get one of each when this rusts out, focus more dolla billz on the smoker and a meh propane grill. I hardly use the charcoal as an actual grill, usually just for smoking.

 

Always, always brine. It's an absolute must. I have peoples turkey they are all proud of, they say, "it came out juicy" and they have no idea how good it could be if they would just brine the bird.

 

Speaking of turkey — I am going to try deep frying this year. Got the big pot and peanut oil ready to go. I know to thaw well and pat dry. I was planning to brine the day before if that’s allowed?! Any tips or tricks appreciated.