Lil Griff
Assistant Cook
Well, sorta. But a bit of exageration seemed appropriate for my first cook photographed for this forum.
It took me three days to get to this point:
He was a 25 pound bird with a 10 inch beard and 1 inch spurs. My biggest turkey to date!
Then, the next day, he looked like this:
He brined for 5 hours in a salt/brown sugar mix and then smoked for 3 hours in the WSM with a light salt/paprika rub.
I wasn't too pleased with him--he's older than other turkeys I've shot and was a bit more gamey and tougher. Next time, a stronger marinade and rub will be used.
It took me three days to get to this point:
He was a 25 pound bird with a 10 inch beard and 1 inch spurs. My biggest turkey to date!
Then, the next day, he looked like this:
He brined for 5 hours in a salt/brown sugar mix and then smoked for 3 hours in the WSM with a light salt/paprika rub.
I wasn't too pleased with him--he's older than other turkeys I've shot and was a bit more gamey and tougher. Next time, a stronger marinade and rub will be used.