Brine Honey Smoked Recipes

Steps:

• Mix hot water and kosher salt in a 54-quart cooler, stirring until the salt dissolves. Mix in vegetable broth, honey, and orange juice. Pour in the ice cubes, place the turkey into the brine with breast side up, and close the cooler lid. Place the cooler in a cold place and let the turkey marinate overnight or up to 12 hours. Brine temperature must stay colder than 40 degrees F (4 degrees C).
• Remove turkey from brine, discard brine, and dry the turkey thoroughly with paper towels. Mix vegetable oil with poultry seasoning in a bowl, and rub the turkey with the mixture. Place apple, celery, onion, and orange pieces into the cavity of the turkey.
• Preheat an outdoor grill to 400 degrees F (205 degrees C) for indirect heat and lightly oil the grate. Build a 'smoke bomb' by placing about 1 cup of hickory or cherry wood chips into the middle of a 12x12-inch doubled piece of aluminum foil. Gather up the edges of the foil to make a pouch and leave the pouch open at the top. Set the smoke bomb directly onto the coals if grilling with charcoal, or onto the flame bar of a gas grill.
• Set the turkey onto the grill in position for indirect heat, insert a probe thermometer into the thickest part of the turkey breast, not touching a bone, and close the grill. Set the probe thermometer for 160 degrees F (70 degrees C).
• Grill turkey for 1 hour and check the bird; if skin is already golden brown, cover the breast, legs, and wings with aluminum foil. Replace the smoke bomb with a new one; close cover and continue to grill until probe thermometer registers 160 degrees F (70 degrees C), 2 to 3 more hours. Remove the fruit and vegetable pieces from the cavity, cover turkey with aluminum foil, and let rest for 1 hour before carving.

Steps:

• Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.
• Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
• Heat the grill to 400 degrees F.
• Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
• After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
• Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
• Recipe Summary.
• Difficulty: Easy
• Prep Time: 15 minutes
• Inactive Prep Time: 13 minutes
• Cook Time: 4 hours
• Yield: 10 to 12 servings.

Steps:

• Combine hot water and salt in a 54-quart cooler; stir until salt dissolves. Stir vegetable broth and honey into the water. Add ice and stir. Place the turkey in the brine with the breast facing up; cover with cooler lid. Brine overnight to 12 hours.
• Remove the turkey from the brine and pat dry with paper towel; rub vegetable oil over turkey to coat. Discard brine.
• Put 1 cup wood chips in the center of each of two large sheets of aluminum foil. Wrap edges around wood chips to form small pouches, leaving small openings at the top.
• Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place 1 pouch of wood chips directly over the flame beneath the grate.
• Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast, and set the alarm for 160 degrees F (70 degrees C). Close the lid and cook until the turkey's skin is golden brown, about 1 hour. Remove and discard first pouch of wood chips; replace with remaining pouch.
• Cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the turkey from the grill, cover with aluminum foil, and allow to rest in a warm area for 1 hour before carving to serve.

Steps:

• Combine the hot water and the salt (brine ingredients) in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the pork in the brine, fat cap up, and cover with cooler lid. Brine overnight, up to 12 hours.
• Remove the pork from the brine and pat dry thoroughly. Rub the butt(s) with the vegetable oil. Then add your favorite rub mixture (I included recipe for mine above). Wrap in plastic wrap and allow to sit in fridge at least 3 more hours. Then remove and rest at room temperature for 1 more hour while you pre-heat the grill to 250 degrees F.
• Using a smoker, place pork over indirect heat in smoker with hickory wood, (if you have one, insert a probe thermometer into the thickest part of the pork, and set the alarm for 165 degrees F. If you don't have one, you will have to use a stick thermometer every hour after about 10 hours.) Close the lid and cook for at least 4 hours.
• After 4 hours check the pork; if the surface is golden brown, cover with aluminum foil tent and continue cooking. Once the butt(s) reach 165 degrees F (about 14 hours), remove from grill, cover loosely with aluminum foil, and allow to rest for 1 hour. Shred then add favorite bbq sauce. (The best brand is Sven's Sizzlin Sauce, but if you can't find that Famous Dave's Sweet and Zesty will work as well.).
• For my homemade Carolina Style bbq sauce (also good as a marinade):.
• 5 cups cider vinegar 5 tbl kosher salt 2 ½ tsp cayenne pepper 1 tbl + 2 tsp crushed red pepper flakes ¾ cup brown sugar.
• Combine and allow to sit at room temperature for at least 6 hours to let flavors blend before using. I usually make it just before I load the meat into the smoker. Then add this sauce to moisten the shredded meat about 1 cup at a time until meat is wet enough to your liking. (About 3½ to 4 cups per 10 pounds of meat for me, you may not like as much or more, here's a hint: taste often until it's the way you like it.) Then you can add some of the store brand sauce of your choice, to "kick it up a notch", if you wish.
• Then, I usually finish it by adding a little more of the dry rub. Feel free to experiment with this one, you may or may not want to add any more once the sauce is applied.

Steps:

• Bring water, salt, and honey to a simmer in a medium-size saucepan over medium-low heat, stirring until salt dissolves. Let cool completely.
• Place chicken or pork in a bowl, and pour cooled brine over top. Refrigerate, covered, for 2 to 3 hours. Remove meat from brine, rinse under cold water, and pat dry with a paper towel. Season with pepper before grilling.

Steps:

• Make the brine: In a large pot, place 2 1/2 quarts water, the salt, honey, brown sugar and Prague powder. Bring to a boil over high, stirring until the salt, honey and sugar are dissolved.
• Make the spice bundle: Tie the cloves, allspice berries, bay leaves, lemon zest and peppercorns in a piece of cheesecloth.
• Stir the spice bundle and another 2 1/2 quarts ice water into the brine, remove from heat and let the mixture cool to room temperature (about 30 minutes).
• While the brine cools, prepare the ham: Using paper towels, blot the pork shoulder dry on all sides. Using a sharp knife, score the ham in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts 1 1/2 inches apart. (This is optional, as you'll remove the skin, but it facilitates injecting and gives the ham a striking appearance.)
• Measure out 2 cups brine and place in a deep measuring cup. Place the ham in a roasting pan. Draw the brine into a marinade injector and inject it deep into the ham all over, inserting the needle at 1 1/2-inch intervals and drawing it out slowly as you depress the plunger, until the brine starts to squirt out of the surface of the ham.
• Place the ham in a large pot or food-safe bucket with a lid, or 3-gallon resealable plastic bag. Add the brine and flavorings (plus any brine in the roasting pan). If using a plastic bag, tightly seal, squeezing out any air, and place the bag in the roasting pan to corral any leaks. Brine the ham in the refrigerator for 3 days, turning the ham twice a day so it cures evenly.
• Pour the brine into a large pot and set aside. Remove the ham from its pot or bag and transfer it to a roasting pan. Using the marinade injector, re-inject the ham with brine (using 2 cups again, or more, if you can get more in), inserting the needle at 1 1/2-inch intervals. Return the ham and all the brine to the bag. (You can use a fresh bag, if you wish.) Continue brining the ham in the refrigerator for another 3 days, turning twice a day so it brines evenly. When ready for smoking, the meat will take on a pinkish hue.
• Drain the ham in a large colander, discarding the brine. Rinse the ham well with cold water, drain again and blot dry with paper towels. Place it on a wire rack over a roasting pan and let it dry for 2 to 3 hours in the refrigerator.
• If using a charcoal grill, set it up for indirect grilling and heat it to 250 degrees. If using wood chips, soak them in water to cover for 30 minutes, then drain. If using wood chunks, there is no need to soak them. (With a kettle grill, use less charcoal than normal to obtain this low temperature.) If using a smoker, heat it to 250 degrees following the manufacturer's instructions.
• Place the ham on the grate, fat-side up, using indirect heat, and add 1 1/2 cups wood chips or 2 wood chunks to the coals. Smoke the ham until handsomely browned and cooked through. (The internal temperature will be about 160 degrees.) This typically takes about 7 hours, but you may need more or less time, depending on your ham, smoker and the weather. Add wood chips (about 1 1/2 cups) or chunks (1 large or 2 medium) per hour to the embers to maintain a constant flow of smoke. Rotate your ham a few times during cooking so that it browns evenly, and drape it loosely with foil if it seems to be darkening too much.
• Transfer the ham to a cutting board and let it cool for 20 minutes. Pull off the skin. (If you're feeling ambitious, you can fry the skin in 350-degree oil to make smoke-flavored cracklings.)
• Thinly slice the ham across the grain and serve. You can serve the ham hot, at room temperature, or chilled. Refrigerated, it will keep for at least a week.