Recent content by beerface
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12-14 lbs turkey Pellet grill/smoker temp?
Thank you for the temp corrections. So I guess I will be smoking it at about 205 for the first hour. then cranking it up to 325 for 2 1/2 hours to crisp up the skin -
12-14 lbs turkey Pellet grill/smoker temp?
They didnt seem right to me either. Is there a formula to follow for for per pound and hours? at some good temps to NOT get rubbery skin? -
12-14 lbs turkey Pellet grill/smoker temp?
I have a Green mountain Grill (basicly same as a traeger pellet grill). This thanksgiving I am going to do a 12-14 lb. turkey on it. Im going to brine it the night before. Then I was going to try this recipe http://blog.greenmountaingrills.com/smoked-holiday-turkey/ To sum up the question, I... -
Tri tip hour per pound question
Hi all. I decided to try to smoke some tri tips this wekk for a camping trip i am about to go on. I have been looking over the fourms for some good rubs or marinades for them. I have found this marinade which every one says is really tasty... -
Buttermilk brined cut up chicken - w/qview
what is the brine recipe? and rub? the first post just has a blank spot after "the brine is:" for the whole recipe? did this get taken down? -
Scarbelly Wings (Buffalo Style)
WOW! this recipe is amazing! first time making them and they where the best wings I have ever made. The only thing I would do Different next time is pay more attention to the "Tony Chachere's Creole Seasoning" it says on the back treat it like salt. Mine where a tad on the salty side because... -
Scarbelly Wings (Buffalo Style)
Im smoking these wings right now. Stuck to the recipe but I used "Wing time" sauce brand. Made here in california. My smoker will only go to 275F so Im hoping they will be done with cripsy skin in abour 2.5 hours. They look amazing so far -
smoking bonless pork butt rolled up? or laid out flat?
So the results were fantastic! The meat got done late and I had very hungry people waiting to scarf it up, so I didnt get a picture. I made tacos with the meat. Props to everyone with the great info, it helped me a ton! It took 7 hours for my 3.5 lb bonless pork butt to get to 192f. But at 9:30... -
smoking bonless pork butt rolled up? or laid out flat?
thank you for all the advice! I smoked it at 220 temp for the first 2 hours, then raised it to 235 for now. I laid it flat so It wouldnt take so long per "wild west" directions, so far its coming along amazing. I love the directions about wrapping it with apple juice and tin foil. I will post... -
smoking bonless pork butt rolled up? or laid out flat?
well I would say its about 3 inches thick, both pieces when laid out flat. I was going by a general rule of 1 hour per pound of meat for pork butt. -
smoking bonless pork butt rolled up? or laid out flat?
ok awesome thanks for the help. So If I lay it sort of flat leave it at 220 and for 4 hours should be good? I just want it to turn out amazing -
New to forums from california
Hello all I am new to these forums, and been smoking meats for my family for about two years. I have gone through a couple smokers already and I currently use an electric masterbuilt smoker. My favorite thing to smoke so far is pork spare ribs, as I feel I have got a solid recipe down that every... -
smoking bonless pork butt rolled up? or laid out flat?
Hello! I am new to these awesome forums but have been smoking a couple years now. I am trying to smoke a boneless pork butt that has been butterflied and bone removed. I dry brine'd it over night twined and rolled it up. Today i rubbed it. I have electric Masterbuilt smoker. The peice of meat...
