Originally Posted by acs2653
I am from Louisiana. I may try some more chicken next week. Maybe an entire bird. The plan for the turkey is to inject Tony's cajun butter, probably a simple rub on the outside, stuff the cavity with celery/onions, and let it smoke at 275* until IT is reached. Here are my upcoming smokes:
Sunday 12/12: Ribs- still waiting on my AMNPS and Maverick. Figured I can do some ribs since I don't need to monitor the IT and can cook to time
Thursday 12/17 (AMNPS /maverick should be here by then): Volunteered to do Pulled Pork for an office christmas party. Pretty straight forward on this one. 8-10lb butt with a rub for 12-15 hrs. what is a finishing sauce and do I need it?
Saturday 12/19 or Sunday 12/20: Prime Rib. Still looking for one to cook.
Saturday 12/25: The Bird!
Here is a link to Cheff JJ's finishing sauce. It gets rave reviews around here. I have not made it, yet but do plan to.
I figure 2 hours per pound for butts and have had a few go longer than 2 hours per pound. Remember that they will stay quite warm for at least 2 hours if double wrapped in foil, old towels, and held in a cooler. Schedule plenty of time.
Smoking ribs by time works pretty well. I prefer the "bend test" and, even more often I use a probe, (Toothpick works good), to test done - ness.
Bend test and probe test with some discussion about cooking by time.