02-08-2021, 11:56 AM
(02-08-2021, 02:09 AM)MileHighGrowler Wrote: That's awesome. You can get fancy with your smoker, you can fancy with your brine recipe, or your rubs or sauces. But end of the day, you did exactly the same steps anyone - even a pro - would do to get a great smoked bird.
It's funny you say that about frying. I said the same thing a few years ago when I started smoking a turkey on Thanksgiving along with oven-roasting one. I can't even get people to eat the oven bird, even though it's also been brined and ends up awesome. Everyone wants the smoke.
I think a lot of people overthink smoking. It's time consuming, so a lot of folks assume it's also hard. It's not. It takes practice to perfect it on your own system, but it's very simple. Heat + clean wood smoke = great results :)
Do you brine even if it's one of those pre-brined store bought turkeys? At Thanksgiving I opted not to because I wasn't sure. The internet of course was no help with half saying brine it anyway and the other half saying don't do it.
You can go to live in France, but you cannot become a Frenchman. You can go to live in Germany or Turkey or Japan, but you cannot become a German, a Turk, or a Japanese. But anyone, from any corner of the Earth, can come to live in America and become an American
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