Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Cyclonefan on November 13, 2017, 06:35:23 PM
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14#, dry brined overnight. Followed Noah's instructions and the bird turned out fantastic. Took it to a thanksgiving party where we had a taste test competition between a fried turkey, bacon wrapped oven,traditional oven baked and the PBC smoked turkey. The PBC turkey dominated in a landslide!
First turkey on my PBC and I'll be doing many more. Lovin my PBC, turkey hanger worked great!
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Congrats!
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The Bird is the Word! Nicely Done! :thumbup:
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Looks great. We're doing a practice run this weekend for Thanksgiving. How long did the 14 #'er take?
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Looks good to me. :)
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3 1/2 hours in the PBC and rested for 30 minutes.
:)
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It looks fantastic
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tell me about the dry brine..I usually use a wet one..salt & pepper and gahhlick.. .☆´¯`•.¸¸. ི♥ྀ.
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The PBC is an amazing poultry cooker......you my friend are ready for Thanksgiving.
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Just good ol fashioned salt Pam:)
Actually, I use pink Himalayan salt (fine mixture, not coarse).
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Just good ol fashioned salt Pam:)
Actually, I use pink Himalayan salt (fine mixture, not coarse).
overnight? in frig? uncovered? I use the Himalayan salt too for finishing.. .☆´¯`•.¸¸. ི♥ྀ.
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Yep, overnight uncovered.