Eat Arkansas: For those about to smoke

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For those about to smoke

We salute you.

Considering smoking a turkey? The folks at the Sauce Company in the heights are here to help.

I'm probably going with the pecan wood chips myself, mainly because I'm stuffing it with pears and apples. I don't want to overdo it with fruitiness. As a friend told me recently, less is more with turkey.

Anybody else smokin?

Posted by Belly Boy on November 21, 2007 10:23 AM | Permalink

Comments

I brined and smoked a turkey on Sunday. This was the best turkey I've ever eaten. I brined it in kosher salt and brown sugar with some fresh rosemary, oranges, and lemons. It was on the brine for maybe 20 hrs. On Sunday I slowly smoked it with freshly cut pecan wood on my cheap-o bullet smoker. It cooked maybe 10 hrs. The flavor is absolutely wonderful. I fed my folks some turkey for lunch today, the rest is sliced and frozen for future uses. I even got a batch of smoked turkey stock cooked up from the leftover bones, skin, etc. It will be great in my next gumbo/bean/chili/tortillia soup. Whichever comes first. Stock freezes beautifully in ziploc bags.

Brining is a total hassle, but I think there's no going back now.

Posted by: pollen | November 22, 2007 03:25 PM

Belly,
Sorry for the late reply to this excellent thread...just getting back to normal after having a bazillion folks around...

I smoked a 10 lb. bird and my Pops smoked a 21 lb. bird and a 7 lb. breast...

We used two Brinkmann smokers for the whole birds and a Portable Kitchen (only the greatest grill/smoker ever made) for the breast...

I brined mine (yes, a hassle but I will always do it) and dry rubbed it with a nice spicy rub, then smoked it beer can style...

Was friggin' awesome...

I followed this recipe (click on name) almost to the letter...I highly recommend it...

Posted by: rosso | November 27, 2007 02:06 PM

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