DRY BRINE TURKEY FOR SMOKING RECIPES

Steps:

• In a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

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