It has become a tradition that I smoke a turkey breast for Thanksgiving. After reading the post about Greenberg's smoked turkeys I see they brine for 10 days before smoking. I have only brined overnight in the past. I am too late to go 10 days this time. I will probably go an extra day or two to start with.

Does anyone brine for an extended times/days?

Tom

I brine my turkey 48 hours, marinate/prep it another 24, then smoke it.

I dunno how they do it, but if you can smoke a turkey that is HALF as good as Greenberg's then you have done well. So far, I've gifted 5 of them in the last year and every recipient has said, "Best ever or similar." Even taking into account the BS factor because it was a gift, that's a good result. Ours is due Tuesday, the 21st.

I keep forgetting Greenberg. I'm going to try that next year, if I remember.

Tom, I have brined for 48 hours in the past as well. I would frankly be worried about having poultry in the fridge for 10 days. This Greenberg's outfit y'all are speaking of obviously has commercial quality facilities where they can control temps to a T.

Thanks for the input. I will end up doing 24-36 hours this times.

I am thinking with the salt, sugar and low temps in the fridge going for a longer time should not be a problem with growing bacteria. Turkey is pretty bland so the smoking is going to add the flavor brining will keep it moist and tender.

Tom

48 hrs or until the solution is drawing no color from the meat. If the fridge temp is proper there should be no issue. But if you do it in a cooler with ice you are assured the temp is just above freezing. That's how I do venison and other wild game. Change the water every day.

Well, God knows whether I've got it right, but I've just done the following:

Two (2) Cups of Kosher Salt
One (1) Cup of White Sugar
One (1) Cup of dark Brown Sugar
One (1) Cup of Molasses
One (1) Cup of Honey
One (1) Tbls. of whole Peppercorns
Four (4) Sprigs of Rosemary
One (1) Bay Leaf

Dissolved the concoction in two (2) gallons of water.

Chilling the brine mixture in the refrigerator for a few hours, then putting half the mixture into an Coleman Roundabout cooler. Slip the (12 lb.) turkey in next, and then add the rest of the mixture until it is topped-off. If needed, I'll put some weight on the bird to keep it submerged. (The turkey two years ago was a perfect fit.)

I'll flip the bird tomorrow, and Wednesday start prepping the turkey for the smoker Thursday morning. We start eating the bird around 2:00pm. I'll probably slow-play it. Sip a little wine and see if anyone falls out of their chair before I dig in.

I've got a Plan-B. Whataburger is about a mile away.

Went on the smoker at 8:30am. Would have gone on sooner but sometimes I can't get a fire started to save my soul.

I injected that baby yesterday, but like always about 1/4 of the injection seems to have drained out overnight.

Mine has been in the brine overnight. It when on the Traeger about an hour ago. Last year it turned out great.

I am sure you will have some great eating

Bobster, so you brine venison eh? Wonder if it would do anything for wild hog meat, not that I've ever had any.

Nailed it! Turned out great. I recommend the Tony Chachere's injectables; and the double layer of Black Label Jalapeno-flavored bacon across the breast didn't hurt.

I ended up brining for 27 hours before smoking. Everyone said it was the best ever. Seven hours on the smoker added the flavor. Meat was moist and juicy. Next time I may shoot for a 48 hour brine. Someday I may try and stretch it our longer just for kicks.

Thanks for the input!

Tom

TWall, what temperature were you smoking at? My turkey took 3 1/2 hours at 300F. I can't imagine seven (7) hours, but I hear that about brisket too.

I'll have my brisket done in 9 1/2 hours, and someone else will talk about smoking one 18 hours at the very same temperature. As an engineer, that makes no sense to me.

Frankly I have never heard of smoking anything at 300F. I usually go with 240. I brined my 9.5lb bird for 14 hrs, smoked for 4 hours at 240 and it was perfect. Unless you buy a fresh( never frozen) turkey, it is already processed with 6-8% salt and seasonings- read the label. Brining solutions are generally 1 cup of salt to 1 gallon of water. This makes about a 6% solutions.....What’s the point in soaking an already at least partially brined turkey for 2-3 days, unless you like it waterlogged?

Look up BBQ Smoked Turkey on the Internet and see if you don't find a lot of smoked turkeys at 275 to 325.

Here's one, http://howtobbqright.com/smokeaturkey.html

Here's another, https://amazingribs.com/tested...turkey-recipe-easily

Here's another, https://www.thespruce.com/smok...-on-the-grill-336483

Here's one that recommends 350. http://www.traegergrills.com/r...oultry/smoked-turkey

I don't find anyone that recommends 240, but it sounds reasonable to me. The higher temps are recommended for crisper skin.

This is the recipe I used and the website is excellent for smoking recipes for damn near anything. All of his turkey recipes call for 220-240F temps.

http://www.smoking-meat.com/no...ots-of-butter-method

His technique and recipe book is excellent also.

I shoot for 210-220. The temp was 210 when I went to bed at midnight and 240 when I got up a little after 6 am. The turkey temp was 169 then. I wrapped the turkey and foil and put it in a cooler and warmed in oven for 15 mins before serving.

Tom

Those are essentially the temps and handling methods recommended by the owner of the smoking- meats forum. Lower temps and somewhat longer times. If you smoke at 325 you might as well put it in the oven with liquid smoke.

Temperatures must be different in Georgia. If I left a turkey uncovered for 14 hours at 240 I suspect it would be black as a Michelin tire, the wings would be destroyed, the difference in taste between the turkey and the wood coals would be negligible, and I would be burping that wood flavor for the next two days. I get plenty of smoked flavor and golden brown color after two hours uncovered.

I notice the Cook Time in the recipe was for 5 hrs 30 min at 240 degrees on a 13 lb. bird. You smoked your smaller bird (9.5 lbs.) for an additional 8 1/2 hours at that same temperature. I don't get it. The engineer in me says, "something doesn't add-up".

I guess 8 1/2 hours is considered "somewhat longer" in Georgia. Not to me. My time is valuable. I'm 70 years old, going on "death".

I won't go the Ohio method either. Smoking at 210-220 would be the same as leaving the bird out in the hot sun in Texas. I used to smoke ribs at 200 and found it took forever to get them tender.

I smoke meat the old-fashioned way with real wood, cut from a real tree, not on some glorified oven that pinches-out rabbit turds of compressed, flavored sawdust periodically.

I also don't "go to bed". I watch the temp. until the meat comes out of the smoker. There is a limit to how much "modern convenience" I want when it comes to smoking meat.

To each his own really. There is obviously more than one way to skin a cat.

You need to read more slowly and carefully. I brined it for 14 hours and smoked it for 4 hours!! And I used pecan wood chips from a tree I cut down on my property last year.I also have a supply of hickory chips from another dead tree I felled. And just for the record, I will be 70 in May next year.....

I won't go back and re-read your original post because I'll be 71 next month. I have no time. (You, sir, are just a pup at 69. Although that is an excellent number, by the way.)

Based on your recent comments, I'm going to put you back on the Good Guy list. I especially appreciate the wood chips from a tree you felled yourself. The idea of buying wood chips in a plastic bag offends me.

If you will tell me where all these pecan and hickory chips are stashed, I'll help clean-up your property for you, no charge. The neighbors have been complaining.

Butter is the secret
https://m.youtube.com/watch?v=2zWHOEkBLAg
https://m.youtube.com/watch?v=dj4V_ef8P8A
https://m.youtube.com/watch?v=QxVP6CM6seU

quote:

Originally posted by Kensco:
I won't go back and re-read your original post because I'll be 71 next month. I have no time. (You, sir, are just a pup at 69. Although that is an excellent number, by the way.)

Based on your recent comments, I'm going to put you back on the Good Guy list. I especially appreciate the wood chips from a tree you felled yourself. The idea of buying wood chips in a plastic bag offends me.

If you will tell me where all these pecan and hickory chips are stashed, I'll help clean-up your property for you, no charge. The neighbors have been complaining.

Hurricane Irma broke a lot of very large branches off the pecan trees in my orchard and clean up was a big hassle but left me with a lot of wood. I also have a lot of hickory around the house. One of them was leaning more and more so I went ahead and dropped it before it fell and partially blocked my driveway. I have no shortage of oak, hickory,pecan and pines. Keeps the chainsaw busy and plenty of wood for the fireplace.