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The Water Cooler
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Anyone smoke a turkey in a cook shack?
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<blockquote data-quote="reddog1" data-source="post: 1401459" data-attributes="member: 7050"><p>Dont cut back on the salt... 24 hrs TOP for soak. and make sure the brine is between 32, and 40 degrees constant. Also, if you are going to brine, make sure its an ALL NATURAL turky, the others are "pre brined", therefore will come out WAY too salty.</p></blockquote><p></p>
[QUOTE="reddog1, post: 1401459, member: 7050"] Dont cut back on the salt... 24 hrs TOP for soak. and make sure the brine is between 32, and 40 degrees constant. Also, if you are going to brine, make sure its an ALL NATURAL turky, the others are "pre brined", therefore will come out WAY too salty. [/QUOTE]
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Anyone smoke a turkey in a cook shack?
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