![]() It makes clean-up so much easier.įor an even juicier turkey, you can soak it in a wet turkey brine overnight. I like to wear gloves when working with raw meat, especially poultry. If you have time, you can let it rest in the refrigerator overnight for a dry brine, but if you’re in a hurry, you can rub it and let it set on the counter while you’re prepping your grill. Once you master the technique, I’m sure you’ll be trying all sorts of fun combinations.īe sure to rub the bird inside and out. If you find the brisket is stalling for to long you can finish the brisket in the oven. If the meat stalls at 145☏ you may have to wrap the brisket. Monitor the temperature using a temperature probe. ![]() This recipe includes an apple cider sea salt rub that gives the bird a beautiful golden color and sweet and salty skin, but feel free to use your favorite blend of herbs and spices or try my classic turkey rub. Step 7: Monitor The Temperature In Case It Stalls. Smoke this alongside the bird it’s actually quite good, or you can boil it in water to make turkey broth for gravy. You should also be able to reach into the cavity and find the neck. Adjust the vents on your Weber Smoky Mountain and hold the temperature at 250☏. Apply an even layer of a rub on the pork shoulder. Place three chunks of wood on top of the charcoal, or bury underneath. Dice these up and cook them into your stuffing, or just toss them. Fill your WSM charcoal basket with charcoal, leaving a gap in the middle for one full chimney of lit charcoal. Obviously a water smoker already has one, but for a charcoal grill, use a large disposable foil pan, and don't forget to refill it. Every turkey is stuffed with a bag of innards, such as gizzards and heart. Whenever you cook for longer than an hour with charcoal, use a pan of water to help stabilize the heat and add some humidity.
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