I've always wet brined...I jumped on the rotisserie wagon 4 years ago and by far it is the best way to do a turkey. I use the Weber kettle and their rotisserie setup with good old Kingsford blue bag. Add chunks of whatever smoke wood I have available.
Great video, You excited me with, "We got a special for you. My wife is gonna cook her first turkey." I instantly started planning the route to your location. Alas, no invite. LOL Happy Thanksgiving to you and yours.
Ahhhh, that looks so good! I'm still a believer in a wet brine, followed by a 1 day dry brine to dry that skin out. Great tip on removing the wishbone. And, yep, can't wait to see Amy fixing the next Turkey! Sounds like a lot of fun.
Good morning form Texas! Is the LSG pellet grill worth the buy once, cry once price compared to the Weber Searwood or any other pellet grill you'd recommend? I'm just a casual smoker, looking for good smokey flavor from sides to meats.
Well a few things...pellet smokers are only as good as the pellets used...i have several videos comparing pits....that being said...the traeger held up smoke wise to the lone star...however it did not have all the bells and whistles...I think the open flame on the LTG gives it the edge...the size on the big lone star as well....The fireboard system is the best i have used...the whole unit is American made and the owner from what I can gather really wants his pits to run effectively and helps out on customer calls...or emails...IF you have already had the LSG in your budget its an absolute no brainer...
I own four Lone Star Grilz products, including the pellet grill. Needless to say, the LSG grills are fantastic. I simply do not trust most pellet grills for overnight brisket cooks. I have had several augur failures. That never happened on the LSG pellet grills. The integrated FireBoard temperature control is first rate. The only downside is that the LSG needs constant cleaning. The one time I didn’t follow my own advice, I had one of those famous pellet grill fires that you can see on the internet. LSG products are expensive. I obviously think that they are worth it. But, you might not want to make that kind of investment for occasional use. In that case, look at Recteq pellet grills. I have two of those and like them as well, especially the Bullseye.
Looks great! Attempting my first rotisserie turkey on the 22" kettle this year. Wish I could figure out a way to rig up a rotisserie kit on the Lone Star pellet grill, but looking forward to giving it a try on the kettle. No backup plan if it goes sideways other than hoping a pizza place is open 🍻.
Looks good. Still waiting on my Lone Star pellet grill. Using the crap out of my Webber Searwood xl. I’ve been using the rotisserie a lot. I think I’ll try the wet brine on my Thanksgiving turkey
It's hard to beat a rotisserie chicken or Turkey, in any circumstance - regardless of brining. - IMHO Having said that, dry brining is a lot easier than wet. I can't wait for Amy to take her shot at it and show what a woman's touch can really do... - Good luck Amy! - Cheers!
Curious about your experience with the Searwood and temp swings. Mine actually flames out during cooks under 300F. Have you done any temp analysis on yours? Seems yours is pretty stable, at least on video.
@@ChaseAleshire I have not had that problem at all. I did have an auger jam… but that might have been my fault. That’s literally the only problem. I’d say over 75% of my cooks are under 300
@@PelletsandPits good to hear. Mine didn’t tell me it flames out, I can hear the difference when it flames out, and my FireBoard demonstrates it, while the grill shows the set temp the whole time.
You got them thinking now. I bought a smoked Turkey kit; comes with brine, a rub, and glaze. Now I’m curious your thoughts, could I wet brine it the evening before I cook it I take it out pat it dry and air dry in the fridge. Now could I season it with the rub and kinda wet/dry brine that thing?
I think the issue was you didn't use enough salt on the dry brine. Take the weight of your turkey in grams and multiply by .014 for 2% salt total when factoring 30% loss for carcass. ie 7000 gram( 15.4 lb) bird would need 98 grams of salt applied for proper salt level when dry brined.
we still brined the so called brined turkeys...definitely not over salted or things like that people say...we have videos comparing the two....unbrined vs brined...brined one hands down
The main reason the wet brine was better to you, other than salt, no other spices, like black pepper will penetrate the meat. It’s just science. Check out Kenji for the long detailed reasons.
The spices do not penetrate...correct..but the oils that release from orange peel, black peppercorns, herbs etc....do penetrate...thats the whole reason for putting those ingredient in a wet brine and boiling...to help release the flavors along with dissolving the salt and sugar
You guys are a great team and I have total faith in Amy!
I've always wet brined...I jumped on the rotisserie wagon 4 years ago and by far it is the best way to do a turkey. I use the Weber kettle and their rotisserie setup with good old Kingsford blue bag. Add chunks of whatever smoke wood I have available.
100 agree...probably the best set up ever....cheers
Amy you got this! You have a really good teacher.
Looks phenomenal Neal! Definitely Turkey 🦃 season! Cheers 🍻
Great job Neal and Amy, back to the basics and it is great too!! Stay safe and Happy Thanksgiving to all your families. Fred.
Beautiful King. I need those wings and a drum in my life.
So good
Amy will cook a great turkey. She's been watching you cook quite a few of them! That rotisserie is fire!
Boss, you killed it yet again! Looks so good it's almost not even real, like a movie prop. I have a hat just like the one you're wearing!!
Yeah this one was legit
Great looking bird. Can’t wait to see Amy cooking again. Happy Thanksgiving to you and your family. 🦃
Great video, You excited me with, "We got a special for you. My wife is gonna cook her first turkey." I instantly started planning the route to your location. Alas, no invite. LOL Happy Thanksgiving to you and yours.
haahhah We just filmed yesterday and will post next Sunday...cheers
I got faith in Amy she can cook a good turkey just let her do it her way
Ahhhh, that looks so good! I'm still a believer in a wet brine, followed by a 1 day dry brine to dry that skin out. Great tip on removing the wishbone. And, yep, can't wait to see Amy fixing the next Turkey! Sounds like a lot of fun.
100 agree...just filmed and will post Amys turkey next Sunday
That turkey was a glistening success! I have faith in you, Amy. I'm sure you'll do great👍😊
Good morning form Texas! Is the LSG pellet grill worth the buy once, cry once price compared to the Weber Searwood or any other pellet grill you'd recommend? I'm just a casual smoker, looking for good smokey flavor from sides to meats.
Well a few things...pellet smokers are only as good as the pellets used...i have several videos comparing pits....that being said...the traeger held up smoke wise to the lone star...however it did not have all the bells and whistles...I think the open flame on the LTG gives it the edge...the size on the big lone star as well....The fireboard system is the best i have used...the whole unit is American made and the owner from what I can gather really wants his pits to run effectively and helps out on customer calls...or emails...IF you have already had the LSG in your budget its an absolute no brainer...
I own four Lone Star Grilz products, including the pellet grill. Needless to say, the LSG grills are fantastic. I simply do not trust most pellet grills for overnight brisket cooks. I have had several augur failures. That never happened on the LSG pellet grills. The integrated FireBoard temperature control is first rate. The only downside is that the LSG needs constant cleaning. The one time I didn’t follow my own advice, I had one of those famous pellet grill fires that you can see on the internet. LSG products are expensive. I obviously think that they are worth it. But, you might not want to make that kind of investment for occasional use. In that case, look at Recteq pellet grills. I have two of those and like them as well, especially the Bullseye.
Hey Neal, On your fly issue I use the white mesh food tents. They work great.
TY bud
Looks great! Attempting my first rotisserie turkey on the 22" kettle this year. Wish I could figure out a way to rig up a rotisserie kit on the Lone Star pellet grill, but looking forward to giving it a try on the kettle. No backup plan if it goes sideways other than hoping a pizza place is open 🍻.
I agree...i need one as well..
I cannot wait to see Amy cook a turkey ❤
Just filmed...will post next Sunday
That means everyone survived. Step 1 complete!
Would you consider a knife care video, and a knife skills video? You have wicked sharp knives, and beyond wicked knife skills!
@@squerry something we can put together
Doing an experimental brine this weekend and smoking one Saturday. Always wet brine for me.
Yes sir....
I wet brine when I rotisserie. I might have to try a dry... But so far I haven't found anything better with poultry than a wet brine
100 agreed...
Looks good. Still waiting on my Lone Star pellet grill. Using the crap out of my Webber Searwood xl. I’ve been using the rotisserie a lot. I think I’ll try the wet brine on my Thanksgiving turkey
Absolutely
She can do it!!
GO Amy.
It's hard to beat a rotisserie chicken or Turkey, in any circumstance - regardless of brining. - IMHO
Having said that, dry brining is a lot easier than wet.
I can't wait for Amy to take her shot at it and show what a woman's touch can really do... - Good luck Amy! - Cheers!
Did you season inside the cavity as well ? 😳🤗awesome job! Can’t wait for the next one 🤗
Yes....
Did you season inside the cavity as well ? 😳🤗
Yes...
Curious about your experience with the Searwood and temp swings. Mine actually flames out during cooks under 300F. Have you done any temp analysis on yours? Seems yours is pretty stable, at least on video.
@@ChaseAleshire I have not had that problem at all. I did have an auger jam… but that might have been my fault. That’s literally the only problem. I’d say over 75% of my cooks are under 300
@@PelletsandPits good to hear. Mine didn’t tell me it flames out, I can hear the difference when it flames out, and my FireBoard demonstrates it, while the grill shows the set temp the whole time.
Super Smoke this waS 325. What temp might you use in a smoker with no rotessire Thanks again
325....i think its the perfect temp...jsut cooked another one with Amy and we used the Traeger...
You got them thinking now. I bought a smoked Turkey kit; comes with brine, a rub, and glaze. Now I’m curious your thoughts, could I wet brine it the evening before I cook it I take it out pat it dry and air dry in the fridge. Now could I season it with the rub and kinda wet/dry brine that thing?
Yes and no...just be careful on the exterior seasoning for salt...typically i go lighter on salt on the outside...but absolutely can do both...
What is the weight limit for charcoal rotisserie? My 15# bird looked too heavy.
I do not know with out looking
Is there much of a difference between brine and a rub ? As far as flavor . THANK YOU FRANK FROM MONTANA.........
I definitely prefer the wet brine...
I think the issue was you didn't use enough salt on the dry brine. Take the weight of your turkey in grams and multiply by .014 for 2% salt total when factoring 30% loss for carcass. ie 7000 gram( 15.4 lb) bird would need 98 grams of salt applied for proper salt level when dry brined.
How long was the entire cook?
about 3.5 hours
Question- why not a pre- brined one from the store? Also, what internal breast temp did you pull at?
we still brined the so called brined turkeys...definitely not over salted or things like that people say...we have videos comparing the two....unbrined vs brined...brined one hands down
Put the dry brine under skin
The main reason the wet brine was better to you, other than salt, no other spices, like black pepper will penetrate the meat. It’s just science. Check out Kenji for the long detailed reasons.
The spices do not penetrate...correct..but the oils that release from orange peel, black peppercorns, herbs etc....do penetrate...thats the whole reason for putting those ingredient in a wet brine and boiling...to help release the flavors along with dissolving the salt and sugar
@ yes, that is what I tried to say 🥴
Next time try it with the brine under the skin.
Season under the skin.
I dont believe in seasoning under the skin....just adds more salt etc....wet brining is the way to go...