ACURA MDX . ORG Archive - Wake up smokers !

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Fabvsix

So I thought I liven up this cooking area ! So what are you folks smoking for Thanksgiving this year ?

I bought custom logs from Pitts and Spitts designed to fit my smoker and avoid wasting my time and money on chips and chunks which are a joke with a Pitts and Spitts smoker ! Just bought a 20 lb. "broad breasted" turkey. Gonna brine it in water and vinegar/salt for the next two days and start smoking at 3:30 a.m. Thursday morning to have it on the table at noon.......

Share what your plans are smokers ! :cool:

Mando

quote:
Originally posted by Fabvsix
So I thought I liven up this cooking area ! So what are you folks smoking for Thanksgiving this year ?

I bought custom logs from Pitts and Spitts designed to fit my smoker and avoid wasting my time and money on chips and chunks which are a joke with a Pitts and Spitts smoker ! Just bought a 20 lb. "broad breasted" turkey. Gonna brine it in water and vinegar/salt for the next two days and start smoking at 3:30 a.m. Thursday morning to have it on the table at noon.......

Share what your plans are smokers ! :cool:

Well....since you asked :)

I'm firing up the WSM this weekend (yes...weekend) and smoking a brined turkey breast based on the recipe on the Virtual Weber Bullet web site.

Let's see how it turns out!! :)

G. COLTON

I have a 15# Butterball in the refrigerator. I will let it slowly turn on the rotisserie for 7 or 8 hours. Keep a small fire at one end. I keep several types of wood shunks around and do not yet know what I will use. Will not do anything to the bird other than smoke. Have tried various stuffings and rubs but we think the best is absolutely nothing other than letting it turn and smoke. Very, very moist. the key is the rotisserie. Even the white meat tasts good.