[DIY] Brining & Smoking

 

Thanks again for the great tips on the smoked pulled pork.  It was incredibly delicious.

We're going to try something new for the holidays with the turkey.  Brining and then smoking it.  Any tips on both?  

Many of the regulars seemed to be OK with this type of thing being on topic a few weeks ago.  If there is a change of mine on it please let me know.  Thanks.

So far I think I'm going with this brine..

http://allrecipes.com/recipe/out-of-this-world-turkey-brine/

I have one of those coke can chicken stands.  I thought about seeing if that was big enough for an 11 pound turkey.  Not quite sure if it's best to place it on that or go ahead and set it on the grill (indirect heat) with the breast side up.

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