Recipes and Reviews

I still brine birds if I'm going to roast them, but a few years ago I stopped brining if they are going in the smoker. I discovered this one year when I didn't have time to brine, and the turkey turned out moister than any of the turkey's before. When cooking low and slow, brining seems to be counter-productive.

I talked to a few other smoke cookers at school, and several of them have noticed the same thing when it comes to smoking fowl.