Smoked Turkey/ "the brine"

Duro has a brine recipe for poultry over on Brents site. I tried it Sunday, my neighbor had me do up a 16lb gobbler. Brined it on Saturday. I have to admit it was a little intimidating to put all that salt n spice in a 1/2 gallon of water, but no worries. The turkey wasn't salty at all, it worked great. But I didn't quarter the turkey, smoked it whole and empty in a disposable roaster pan. I tented it off loosely but the smoke chamber just isn't tall enough for a whole turkey. The temp difference at the top of the smoke chamber is significantly higher than at grill level. It fit fine but the breast meat was overdone by the time the thigh meat was done. It would have worked much better quartered. Next time I'll listen to Duro, he's way better than elkrun. :11:

We also did a rack of lamb at the same time. It was the best thing I've ever had from a smoker. Next time I'll trim the fat off better, I didn't get the chance to this time my neighbor prepped it. I haven't eaten much lamb, never a rack. Reminds me of prime rib in appearance, but much more delicate. Holy crap it was good. Lamb is definitely one of those meats that smoking goes well with. Sometime Saturday night, after a few beers, we got the idea to try smoking odd stuff just for shits and giggles. Tried whole potato. They took a good while, but they really absorbed quite a bit of smoke flavor. Even had a decent smoke ring. who knew.....

That brine works good on salmon too. :17:

Hey, it takes talent to smoke the whole bird. Obviously, A lesser man such as yourself cant pull it off!

Yeah, Duro has lots of recipes at GF. He stole them from everyone else. Takes their name off and puts his on. Probably photoshops his head on other peoples fish pictures as well.


I'll give you MY recipe for Smoked Poultry:

ELKRUN'S Smoked Chicken

1/2 gallon water
1/4 cup pickling salt
1/2 cup packed dark brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp pepper
1 tsp smoked paprika
1/4 cup Morton's tender quick
1 tablespoon dark molasses
2 tablespoons honey


DONT use a aluminum pan for the brine plastic or glass is best.

Cut into quarters if yer a big wimp. Soak them in the brine for about 14 to 16 hours in the fridge.

Take the chicken out of the brine and rinse well in clean water. Dry with paper towels and load the racks.

smoke the 1/4's at about 220 to 225 degrees for
4 hours (3.5 hours for smaller 1/4's). After 2 hours brush the skin with light olive oil(this really helps from drying out and looks great too).Breast meat is done at 170 degrees,180 for the legs/thighs.

I like using hickory on chicken, soak the chips in water for at least an hour.

That was good for a hardy chuckle elkrun, nice one.

I smoked up chicken and salmon this weekend with "the brine". I used @20lbs of meat per the given (1/2 gal) amount of brine. And I switched out the onion powder with some lemon for the fish (I don't think salmon and onions play well), and added the dredded liquid smoke to both. I know, you both think it's the devil, kiss my ass. Not sure who's brine it is, but hats off. I could smoke cardboard and make it taste great with that brine. That's the perfect level of salt, and the spice was damn good. I'm gonna stick with it, thanks for the recipe, whoever....

Walmart has the 10lb bags of quarters for $5.58. You'll waste 20% trimming it, but a hell of a deal.

The original one isn't mine, I'm assuming it is duro's.. I changed it a little posted it here in my name just to call him out for taking my name off my recipes over at GF. Apparently, even though Randy told me on the phone that there wouldn't be any grudges held over from "the mess", Duro apparently disagrees. He still wants to post my recipes without crediting me rather than delete them completely. Personally, I'd prefer they just disappeared from his recipe book... a couple have been in my family for generations. The pickled Salmon recipe, and Salmon ball were two off the top of my head.

So give credit where it is due, whomever Duro stole that chicken recipe from...