Electric smoker

[Slink Dawg]

Get a Cookshack Smokette. Its electric and you set your temp. Put a thermometer thru the hole in the top down into the meat and wait.

 

[Terryray]

this very cheapo and works great!

this very cheapo and works great!

tho can take a while for your local nursery to special order these big terra cotta pots, if you don't live hear a huge city...

<iframe width="425" height="349" src="http://www.youtube.com/embed/_Ka2kpzTAL8" frameborder="0" allowfullscreen></iframe>

 

[PocketAces]

Great video. Just shows how easy smoking can be.

 

[homedog]

Great video. Just shows how easy smoking can be.

What does he mean when he says he "brined" the meat?

 

[PocketAces]

What does he mean when he says he "brined" the meat?

Think of it as marinating the meat.

I've brined turkey, chicken and pork for a few days before smoking it.

I use a 5 gallon pail, mix the brine then throw the whole thing in my garage beer fridge for a few days.

It gets the flavor really in there and also helps the meat from drying out.

 

[homedog]

Soaking it in salt water?

 

[PocketAces]

Soaking it in salt water?

Something like this:

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ? Gal Water
? C Salt - Kosher
? C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning
2 tsp Celery Seed

 

[dawgball]

Soaking it in salt water?

If you remember osmosis from high school.

Brining meat for more than 24-48 hours is probably overkill unless it is a VERY large chunk of meat.

Once there are equal parts salt/sugar in the water and throughout the meat, there is nothing else that can happen.

no matter what cooking method you use, I recommend always brining a whole turkey.