turkey brine recipes for smoking

I have been smoking turkeys for the last 6 years for Thanksgiving and have never smoked a turkey for more than 45 hours. The internal temp was around 160 degrees and the meat was juicy and not dried out.


Recipes Char Broil Smoked Turkey Brine Turkey Brine Smoked Turkey

As long as you hold the meat at about 150 degrees for around 4 minutes the.

. Mar 9 2021 - Explore Matt Perrines board Pit boss pellet grill recipes on Pinterest. The main purpose of brine is to tenderize the meat while the primary purpose of a marinade is to inject flavor. I like to add white wine soy sauce and various herbs and spices.

This is a very basic brine recipe for preparing meats and fish for smoking. See more ideas about pellet grill recipes smoked food recipes smoking recipes. In a brine meat is submerged in water and salt solution but in a marinade the meat is coated with flavorings often containing some type of acid spices and herbs.

Last years turkey weighed in a 22 lbs and I smoked it at 250 degrees for 50 hours. Anything that you like will work so experiment at will. Add any personal taste preferences to the brine for additional flavor enhancement.


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