So quick question I have read on here that you can brine a turkey that has a 3-4% solution. THe one I bought (Wife bought) is 8% I have never brined a prebrined turkey. But here is my plan.
I bought Cabelas Poultrey brine mix (Honey one)
Says to brine for 24 hrs I will put it in the briner for 24ishhrs
Before putting it on the #3 my plan was to rinse it, rub it with Dizzy Pig's Mad Max Turkey rub.
Use Peacan, Cherry, and Peach wood for the smoke (read that is a great combination) I do have Hickory and Tequila/Jimbeam barrel too.
Put my ice bags on the breasts for 20 min or so to chil down the breasts. (I do this as I think they need to be colder so allow the dark meat to get to temp first.
IT in the breasts gets to 165 thigh is 175
Smoke at 225 until 140 it then crank up to 250?
We are doing this at the campgrounds so what I have will be limited but thoughts on this plan? The brineing and wood choice are, kind of, only thing that has me concerned. The solution is double what I have read on here is ok to brine at. And I have never used any of the woods that I bought that I read on here.
I am going to put the bird in the brine tomorrow morning. and that will do it I think. All the wood I have is from Fruita Wood chunks.
Thanks for your help here. I know I may be overthinking this and if so just tell me to stop overthinking it. I am a big boy and can take it.