Forget about those overcooked sprouts of the past. Smoked Brussels Sprouts are flavorful and perfect for rounding out a ...

The post 19 Smoker Recipes That Prove You Don’t Need Speed When You’ve Got This Much Smoldering Flavor appeared first on Cook ...

In a very large pot, combine the water, sea salt, maple syrup, thyme, bay leaves, and garlic. Stir the brine until the salt is completely dissolved. Add the turkey, breast side down, top it with a ...

Smoke turkey, covered with smoker lid, maintaining temperature inside smoker between 300°F and 325°F and brushing with vinegar every 45 minutes, until a thermometer inserted into thickest part ...

Several recipes claim you have to reach a temp of at least 325℉ to get the skin browned, but I tried a traditional snake with the first test turkey, just to see what would happen, and the skin ...

The following day, pull the turkey legs from the refrigerator before lighting the fire, then heat a smoker to 275 degrees. Once the smoker is heated, some moisture should have appeared on the ...

This Thanksgiving, Melissa Cookston of Memphis Barbecue Co. and Destination America's BBQ Pitmasters is breaking away from the standard oven roasted turkey by firing up a smoked bird.

For the Smoked Turkey Breast: Remove the turkey breast from the brine after 12 hours. Dry the breast off and transfer to a heated active smoker, set to 300° or a manual smoker with low burn.

Reduce smoker temperature to 225 degrees. Place the turkey breast in the smoker and cook for 25 to 30 minutes per pound, or until inside meat temperature reaches 165 degrees.

3 gallon jug of peanut oil Smoker Large pot and propane burner, a.k.a. a “Turkey Fryer Kit” Propane tank I picked up a thirty-quart turkey fryer at Academy for $40 and a jug of peanut oil for $30.

Try this easy smoked turkey recipe for Thanksgiving 2022, which was shared by Shawn Hill of TheGrillingDad. This recipe serves 10 to 12 family and friends for Turkey Day and beyond.

How Long to Smoke a Turkey Breast Keep a close eye on your smoker to ensure the temperature inside remains between 200-225 degrees the entire time. Always use a meat thermometer, preferably one ...