Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: adam h on November 23, 2015, 10:52:52 PM
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hi, new to the forum, I'm Adam and i have a Weber 3 burner Genesis and a big easy srg. doing a 20# turkey this Thursday.
the question is,... to brine or not to brine (brine has sugar in it but i don't know how much).
and,... smoke or not, would like to add some apple wood smoke but this would require lid down & it appears that lid should be open for most of the cook to prevent over browning, any suggestions??
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a little history, did my first turkey on the srg last Christmas, last minute deal, sugar in the rub(oops), lid down w/smoke, don't remember the temp setting, but 10 minutes per pound was right on the mark. saw the bird browning too fast, so tented it w/foil(found that this has no effect w/infra red). in the end we had a black bird, looked bad, but was very juicy & the skin didn't taste charred like it looked.
all & all a great experience, everyone loved it. but i really want a nicely "browned" bird, not black, would like to try brining but afraid that the sugar content in the kit i bought may give me another black bird.
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You may want to dry brine the bird - with seasonings/rub that do not contain any sugar. Leave it in the fridge uncovered for 24 hours - then just before you place it in the SRG - apply a very light coat of your favorite oil, a dn a bit more rub if you like.
This will give you nice browned, crispy skin. As for the temp. setting...I have cooked on high -but can't remember how long with lid down and then how long with it up. But I will bet that one of our SRG specialists will wander in here pretty soon.
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thanks!! lid down first, or lid down last?? seen lots of char broil folks saying lid up first
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Not a fan of brining personally, but wanted to say welcome.
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Welcome from the Philly Burbs.
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Welcome from SE Georgia!
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Welcome from Southern California
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Done both ways with very good results. Last time was a dry rub of spices, herbs and aromatics with a butter mixture on and under the skin. Let sit in fridge un covered for 24 hrs to purposely dry out skin.
Put additional herbs, aromatics and orange slices in cavity before putting in smoker. Don't have any experience with a SRG but always kept covered for duration using Weber grill or Brinkmann smoker
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so, brined the 20# bird over night , oiled & rubbed, started on high, covered w/applewood. was cooking way too fast, wanted to leave lid open but it was raining so just propped it partially open & turned the heat down to medium. ended up at low after a while, left it low till 140, then shut the lid & put on high to about 163. shut down & left bird in lid open till 165, brought in to rest. temp was at almost 180 by the time the temp leveled off. was afraid of over cook but it turned out very good everyone was happy with the eats.
only my second turkey on the srg, still very unsure & not confident, but 2 in a row ate very well.
HAPPY THANKSGIVING EVERYONE!!!
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so, brined the 20# bird over night , oiled & rubbed, started on high, covered w/applewood. was cooking way too fast, wanted to leave lid open but it was raining so just propped it partially open & turned the heat down to medium. ended up at low after a while, left it low till 140, then shut the lid & put on high to about 163. shut down & left bird in lid open till 165, brought in to rest. temp was at almost 180 by the time the temp leveled off. was afraid of over cook but it turned out very good everyone was happy with the eats.
only my second turkey on the srg, still very unsure & not confident, but 2 in a row ate very well.
HAPPY THANKSGIVING EVERYONE!!!
Glad it worked for you