SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › got a few things smoking myself
New Posts  All Forums:Forum Nav:

got a few things smoking myself

post #1 of 15
Thread Starter 
A Turkey a single slab of ribs and later on here an arm rost.







post #2 of 15
Thread Starter 
3 hrs in now

post #3 of 15
Now everything look asolutely fabulous and I really like the color on the turkey too.PDT_Armataz_01_37.gif
post #4 of 15
Nice looking bird there.

Here is the img without clicking.


post #5 of 15
Thread Starter 
put alot of butter all over it, when the ribs get done ill crank up the heat to crisp up the skin
post #6 of 15
Thread Starter 
nice looking ribs and an excellent flavor too












post #7 of 15
Thread Starter 
the Turkey pulled it out at 170 deg




post #8 of 15
Thread Starter 
using thumbnails is part habit and the other half is being dial up user friendly. I'm also a dial up user and nearly 50% of the posts the Q-view is so massive i cant view them, ill wait 30sec to a min but if nothen of the pic start showing up ill move to the next post.
post #9 of 15
Thread Starter 
The Turkey and ribs were a big hit at dinner today only a small amount of turkey left for a turkey sammie tomarowPDT_Armataz_01_12.gif
post #10 of 15

Alright

Great job, that bird looks great, nice ring on them ribs, points.gif
post #11 of 15
Thread Starter 
Thank You for the comment
post #12 of 15
Thread Starter 
still stumped on how I'm getting the ham like look with the rib meat, Ive used BP,Tyson and this slab was from a hog butchered just 2 weeks ago, not shure as of yet.
post #13 of 15
that is a beautiful looking turkey pike... i would have put the ribs on the top though. i think your safer off not letting the poultry drip on your other meats... better to err on the caution side. good looking food thoughPDT_Armataz_01_34.gif
post #14 of 15
Looks great. How large was the bird and at what temp did you smoke?
post #15 of 15
Thread Starter 
I would have had the ribs on top if the bird hadn't been injected with brine the day before.

the bird was 13 lb average cook temp was 250 it was a windy day so that jumped around some and it took 5 1/2 hrs.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › got a few things smoking myself