Ok, so I'm planning on doing a Turkey on the PBC this Thanksgiving. What is the best way to brine, wet or dry? BTW, I've never done this before so please also include tips and suggestions. Thanks!!!
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SRA, there are several topics on smoking turkeys on the PBC in the PBC forum. Here are some that I found (just click on the links below):
Turkey on the PBC.
Thanksgiving Turkey on the PBC
PBC Turkey 2
Spatchcock Turkey on PBC
Turkey
Turkey on the PBC?
Take a look through these and you should be good to go. Happy cooking!
Kathryn
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Thanks Kathryn!
I've read most of those already and have gotten some great ideas, HOWEVER, people usually just say "I brined the turkey." They don't always say if they brined it WET or brined it DRY. I thought maybe I could ask the SPECIFIC question about brining so that not only I but OTHERS could get educated on the two types of brining and if one is recommended over the other in the case of utilizing the PBC.
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You're welcome. I was thinking since you asked for other tips as well, I'd point you in the right direction with those links.
I dry-brine my chickens and turkey because Meathead says so!In his Ultimate Turkey topic he said he used to be a fan of wet brining but now thinks dry brining is best, regardless of how the turkey is cooked.
I noticed that he sprinkles the skin with salt and says it passes through the skin to the meat. I've been dry-brining by rubbing the salt (or salted rub) directly on the meat under the skin then lightly sprinkling the skin as well. Then I leave the bird(s) uncovered in the fridge overnight. FWIW that method has worked nicely for me, although I'm still chasing the holy grail of extra crispy skin on some of my chicken cooks.
Have fun with your turkey cook!
Kathryn
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As everyone is alluding to or directly stating via Meathead et al, generally speaking here brining means dry brining.
I personally still like to wet brine salmon, and cut chicken pieces & pork chops periodically. But I never would a whole chicken much less a turkey. Hassle, waste of tons of salt in the water you dump out, etc.
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Charter Member
- Oct 2014
- 130
-
Pit Barrel Cooker
Maverick ET-733
Weber Smokey Joe Gold
Weber RapidFire Chimney
ThermoWorks RT600C
Weber RapidFire Compact Chimney
POS Gas/Charcoal/Smoker Grill (entering retirement soon)
Brinkmann All in One (about to go to the scrapheap)
Thanks. I'll give it a shot and let you know how it turns out. This Thanksgiving I'm going over to a friends house and we're cooking 2 turkeys. One the traditional way in the oven and one on the PBC. It's going to be a head to head competition!
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Administrator
- May 2014
- 19875
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by SRA View PostThanks. I'll give it a shot and let you know how it turns out. This Thanksgiving I'm going over to a friends house and we're cooking 2 turkeys. One the traditional way in the oven and one on the PBC. It's going to be a head to head competition!
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