BRINED TURKEY COOK TIME CHART RECIPES

Steps:

• Prep the wings by removing any feathers or loose bone pieces.
• Put 3 cups of the water aside and then combine the rest of the brine ingredients in a saucepan and bring to the boil while stirring.
• Once boiled, remove from the heat and add the 3 cups of cold water and allow to completely cool before adding chicken wings.
• Once cooled add wings and brine solution to a large container or zip lock bag and place in the fridge for at least 4 hours or overnight. Turn and or shake up a couple of times during this process.
• Remove from brine the next day and place on a paper towel and pat dry.
• Mix up the dry seasoning ingredients and add wings to a large bowl, add half the dry seasoning and toss to coat the wings, then add the rest of the seasoning and toss until all the wings are evenly covered.
• Get the Weber Kettle set up to cook at a high indirect heat of 465°F using a vortex.
• Place the wings on the outside of the cooking grate and cook for 30 minutes, turning the lid a third of the way around every 10 minutes during the cook.
• To Serve

Steps:

• Pour 1 gallon of cold water into large pitcher. Add salt and sugar and stir until dissolved.
• Place chicken into non-reactive container and pour brine over chicken to cover. Refrigerate.
• After 4 hours, remove the chicken, rinse and pat dry. Discard brine.
• Cut along both sides of backbone to remove. Press chicken open and place skin side down on cutting board.
• Mix together 1 cup of mayonnaise and 1/4 cup of Jeff's original rub. Place 1/2 of mixture on meat side of chicken. Spread to coat.
• Flip chicken to skin side up and apply other half of mayo/rub mixture to skin side spreading it all over the breast, wings and legs to coat. Push some of it under the skin wherever you can.
• Setup smoker for cooking indirect at 275 degrees using pecan wood for smoke. If your smoker uses a water pan, leave it dry.
• Place chicken meat side down- cook chicken until internal temperature reaches 165 degrees F in the thickest part of the breast and thigh.
• While the chicken is cooking, mix together 1 stick of melted butter and 2 TBS of Jeff's original rub. Brush this all over the skin side of the chicken 2 to 3 times during the cooking process or anytime it starts to look dry.
• Once the chicken is finished cooking, remove it to the counter and let it rest for 15 minutes with foil tented over the top.
• Carve the chicken and serve.