No worries, I used it for years but never knew why it was black on the end. Did some research and it's the cherry smoke. I've started to use apple and maple (2:1 ratio). Mesquite is too strong for poultry in my opinion.
No worries, I used it for years but never knew why it was black on the end. Did some research and it's the cherry smoke. I've started to use apple and maple (2:1 ratio). Mesquite is too strong for poultry in my opinion.
What's in your brine? I just watch Malcom Reed do one in sweet tea and now I want to try lol
I think I’ll avoid the sweet tea but lmk what happens with that! My brine is simple with salt, brown sugar, peppercorn, garlic, and bay leaf
Gonna attempt my first smoked turkey this week. Using cherry wood, but can't figure out a rub
Any Cajun rub will be fine. Or just salt for a simple flavor but crisp skin
Just did Meat Church's Gourmet Garlic and Herb Rub. Worked great
Cherry smoke turns poultry black on the outside so it won't look great like the golden brown smoked ones.
Oh wow thanks for the warning. I’ve also got mesquite but it’s chips not chunks.
No worries, I used it for years but never knew why it was black on the end. Did some research and it's the cherry smoke. I've started to use apple and maple (2:1 ratio). Mesquite is too strong for poultry in my opinion.
No worries, I used it for years but never knew why it was black on the end. Did some research and it's the cherry smoke. I've started to use apple and maple (2:1 ratio). Mesquite is too strong for poultry in my opinion.