Recent content by equinn
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Thanksgiving turkey
The event was Tuesday, and the turkey was donated. I had agreed to cook it. I didn’t know it would be so big. I was paranoid about the size, so I brined it too long, spatchcocked it, and cooked it too high. It ended up very juicy, but a bit salty, and it didn’t get enough smoke flavor. It... -
Thanksgiving turkey
how long do you smoke it for and at what temp? I usually do smaller turkeys, so I’ve never spatchcocked before. I’m doing a 26lb so I think I need to this time. I usually do 275 degrees for about 4 hours for a 10-12 pound bird, checking the temperature reaches 160 before taking it out To... -
Something different for Christmas
Brisket!!!- equinn
- Post #21
- Forum: Messages for All Guests and Members
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Good BBQ Tool Set??
Looking for a gift idea for my son in law. Does anyone know of a good set of tools? He has a Traeger pellet smoker.- equinn
- Thread
- Replies: 3
- Forum: Slicers, Grinders, Tools, Equipment
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The Secret To Good Sliced Brisket Defies Conventional Wisdom
Just reporting back on the brisket I did this weekend based on this post. I took the smoker out to our desert property to do the brisket out there - forgot all my thermometers, didn't even have the one for the smoker. Just decided to time it instead. Smoker was set at 230 degrees. Started... -
The Secret To Good Sliced Brisket Defies Conventional Wisdom
Great thread. I am new, sort of, to smoking. I say sort of because I've had my smoker for a while but haven't had the opportunity to use it for a while (life and all). Anyway, I have done a couple of briskets, nothing spectacular. So I am going to try this this weekend. I know this is a... -
Brisket Rub
When you apply the rub, do you let it sit overnight in the fridge, or just smoke it right away?- equinn
- Post #15
- Forum: Sauces, Rubs & Marinades
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Newbie - tell me if am doing this salmon right
So is my salmon wasted, then? What can I expect? -
Newbie - tell me if am doing this salmon right
Hi All, Looking for some reassurance I guess. I have never cold smoked anything and I have never smoked salmon at all. I want to cold smoke some salmon, just as a trial, only one piece. Its about 1.25 lbs. I made a dry cure using 1 cup kosher salt, 1 cup brown sugar, and 1/2 teaspoon of... -
Help - Turkey not so good - UPDATE
Could be because it was cut up. For a whole turkey, you'd usually brine 1 hour per pound. But if its cut up, I'd imagine the time would be much less. -
Brining a Turkey that has been factory injected with Broth
Yes, I do it all the time. Your brine will be much more salty than what the factory did, so you might reduce a smidge. -
Smoking a Turkey Breast - Cure or No Cure?
Hi Guys, I am planning to smoke a couple of whole turkey breasts for Thanksgiving. I have always brined my turkeys with brown sugar/salt/apple juice or cider brine and then just cooked in the oven. They always turn out moist and delicious. Now I want to smoke a turkey and am hearing that... -
Why is my Turkey Black?
Hi Everyone, Thought I'd come back and let you all know what happened. I contacted GMG and they gave me the list that I post previously. Nothing worked, so I contacted them again and they were very good about sending out the controller. That did the trick! I now have golden brown chicken! Yay! -
Why is my Turkey Black?
Thought this might be helpful to some folks. I got this from GMG Technical Support. As for me, I have cleaned out the fire pot and made sure #7 & 8 are not the problem. Going to give it another try tonight. If it still doesn't work, I'll be requesting a new controller. -
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- equinn
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