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Graduation Party Pork Loing for Saturday - A few questions
This afternoon I cut 20 10lb pork loins in half, rubbed, wrapped and they are now now comfortably resting in the fridge. I have 4 MES smokers (3 30's and 1 40) set up and ready to go. I plan on starting the first round at noon, figure a few hours for them to get to 140-145, then I will wrap and... -
Brisket Help...
Thanks for the replies. As for what my serving plans are...I have no plans. I have a bunch of family hanging around tomorrow and I just wanted to have it available to snack on. So it will be a brisket breakfast....and lunch and dinner in our house. I think I will go with the extended stay in... -
Brisket Help...
I've have a 9lb chunk that has been in my MES at 225 for 8 hours and is currently stalling at around 160. My question is that it's 9PM and I'm expecting this thing to hit my target of 190-200 somewhere overnight, I will then pull it and let it rest in the coller for an hour or two. So my... -
Wild Turkey Breast Brine Time
I have a question related to the brining of wild turkey breasts. I put them in the brine Thursday noon with the intention of smoking them Friday (today). However the plans got changed and now I won't be smoking them until Saturday at noon. Is it ok for them to get a 48 brine? Or should I remove... -
Hello from Iowa
My in-laws gave me a Masterbuilt Electric Smoker for christmas and I'm diving into the world of smoked meats. I started today with 15 lbs of venison summer sausage. I'm currently brining a couple of wild turkey breasts and I have a tray of 30 Jalapeno, Chicken and Bacon poppers to throw in tomorrow.
