We fired up the smoker today ,
Heres the set
http://flic.kr/s/aHsjwtd1f8
Here is the Turkey brining , Yes I Know there is a Box in the cooler , it helped fill in the space so the turkey stayed submerged in the brine ,
DSCF7620 by
zippyt, on Flickr
the Key to Good ribs is removeing the Membrane on the under side
the membrane is No biggy to remove , just use a spoon handle to get it started and Pull it off ,
Defff worth the effort
DSCF7622 by
zippyt, on Flickr
Ribs Dry rubbed and Ready
DSCF7625 by
zippyt, on Flickr
Fire box Reddy to go
DSCF7627 by
zippyt, on Flickr
our smoker
DSCF7630 by
zippyt, on Flickr
7 hrs Later the turkey id fallen off the bone,
DSCF7631 by
zippyt, on Flickr
the ribs , SOOOOOOO Yummmmmy !!! im deff getten the hang of this Now ,
DSCF7633 by
zippyt, on Flickr
Salmon Ready to smoke ,
DSCF7635 by
zippyt, on Flickr
Salmon Smoked
DSCF7646 by
zippyt, on Flickr
If you have never Brinned meat befor it is DEFFFFF Worth the effort ,
Turkey got Honey Sea salt and pepper corns,
Salmon got brown Sugar Sea salt and pepper corns ( Thanks for the Advice Big V )
every thing was SOOOOOOOOOOOOO Good !!
Deff a good way to spend a day !!!