Hello from Northern California

[twcarey]

I've been using this site frequently, and more so the last year since my outdoor kitchen was completed. I'm planning to cook about half of my Thanksgiving dinner out here.

I was considering brining a big pile of turkey thighs that I will grill on Thursday, but it sounds like you don't recommend a wet brine for poultry. Simon & Garfunkel rub it is!

Happy Thanksgiving to you all.

[HC in SC]

Not trying to jam your plans up, but many (including me) have not been crazy about the S&G rub.

If you haven't used it before and since you are using cut pieces and not a whole turkey you may want to hedge your bets and only do 1/2 in the S&G and 1/2 in another seasoning just in case.

A good OTS is Tony Chachere's, but I have seen many give advice to just dry brine and inject with butter.

Welcome!

[themonts]

Nice rig. I have the same grill in the 38" version. I love it. And since you are making thighs, why not experiment with wet and dry brines. You have so many options with thighs.

[Huskee]

I like to wet brine cut pieces. Here's my poultry brine: 1 gallon cold water, 1 C table salt, 1 C sugar, brine 1 hr (for chicken) 2 hrs probably for turkey. That is, assuming it's not enhanced, self basting, yada yada. Dry the pieces, especially the skins, off real well. Add a spritz of spray oil like Pam, then some pepper. Then grill/smoke!

Nice outdoor kitchen by the way!

Since this is your first post, Welcome! Please check out our homework assignment post for new members, it contains lots of how-tos and please-dos! Hope to hear & see more from you.