News — Thanksgiving

As with many folks, we smoke our bird outside every year. Since we are avid meat and cheese smokers all year long, we have made a bunch of errors over the years. We now get it right every time!  We use charcoal and fruit wood. I suggest never using heavy smoke wood on poultry like hickory. You can use just wood, propane, pellets or an electric smoker.   Even if you still cook inside, the 1st BIG tip is BRINE your bird from 8-24 hours ahead.(Thaw it in the refrigerator first). The brine I use is Kosher salt, apple juice...