Thread: Time to bust out the smoker!

Originally Posted by homersimps

Brining the meat makes a huge difference. I tried a turkey breast a few years ago and then I re smoked it using the same wood but I brined it first. There was a great improvement. I have not smoked anything this season. I need to get off of my fat ass and light it up.

I Smoked a Turkey last Thanksgiving that I brined that was incredible. Water pan was left empty, and I used a blend of Chardonnay/Applewood/Mesquite chunks and chips. My family was raving about it, and my brother keeps bugging me for the recipe for his father-in-law to use.

She may be a crazy bitch, but Martha Stewart knows how to make good food. Here was the brine I used:

Turkey Brine and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com