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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Smoky,
I'm hearing a lot about brining poultry before it's roasted conventionally and I'm wondering if it's a good idea to brine the turkey before I smoke it. Everything I've heard from the cooking shows say that brining will contribute to the moistness and flavor of the bird, but I respect your opinion and would like to know what you suggest.
Thanks
Have fun,
Lew Minter
If the birds weren't already pumped up with 10-15% of their total weight in water, I still would not brine. It is a faddish folly. If you don't over cook poultry it will be moist and tender.
Smoky
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