Smoker Recipes Cookbook - 25 Addicting Smoker Recipes: Guaranteed to Leave You Craving More! by Martha Stephenson

Author:Martha Stephenson [Stephenson, Martha]
Language: eng
Format: epub, azw3
Published: 2016-02-23T06:00:00+00:00

For the brine:

2 gallons + 2 cups ice water

3 tablespoons chopped garlic

2 cups salt

2 cups brown sugar

2 tablespoons fresh chopped rosemary

½ cup soy sauce

2 tablespoons onion powder

2 tablespoons fresh chopped basil leaves

1 tablespoon minced ginger

4 tablespoons cracked black peppercorns

½ cup Worcestershire sauce

Directions:

1. In a large pot, combine the 2 cups water with remaining brine ingredients.

2. Bring to a boil and stir well. Remove from the heat and place aside to cool.

3. Once cooled add 2 gallons water and stir well.

4. Place the chicken in a large bowl or container and pour over the prepared brine. Cover and pop in the fridge for 10 hours.

5. After 10 hours, rinse the turkey and pat dry. Baste with olive oil.

6. Preheat smoker to 225F.

7. Wrap the wings and drumsticks halfway through smoking with aluminum foil. This way you will avoid unwanted burning. Once the turkey breasts reach inner temperature of 150F, cover them as well with aluminum foil.

8. Smoke the turkey on the middle rack for 6-6 hours (30-35 minutes per lb.) or until the inner temperature reaches 165F.

9. Carve the turkey before serving.

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