I thought this was a great brine. MY family and guests loved it and they did not think it was salty at all. I did add a jerk rub that had brown sugar, white sugar, black and white pepper, and Cayenne. This may have taken away from being salty. I also smoked it for 12 hours with hickory wood and my turkey was 22lbs. It was juicy and full of flavor all the way to the core of the bird. I've been smoking all kinds of meat for years and this was the best turkey I've done. I also stuffed the turkey with apples and used sprayed it with apple juice during the smoking process to keep it from drying out.
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I thought this was a great brine. MY family and guests loved it and they did not think it was...