We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
The brine I used was super simple. Water, salt & sugar. Here is where (I think I found it). I cook turkey indirect at 325-350. You will read that turkey takes 12-15 minutes per lb at that temp, but I think it's much less. Maybe it's 10 min per lb. I used a couple cherry wood chunks. Don't want to go too heavy on smoke with poultry and I'd use fruit woods like cherry (my fav), apple, etc. It's a pretty easy cook. I don't get too wrapped up in doing a complex brine, since I don't think it makes a huge difference.