Recent content by Its_Raw

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  1. Its_Raw

    Temp at which meat stops accepting smoke....

    Watched a video where the comment was made that meat no longer accepts smoke once the internal temp reaches 158-degrees. Any truth to this? Not to bias your answer, but the same person in the video claimed it took 3-hours to cook ribs to in internal temp of 200-degrees with a temp setting of...
  2. Its_Raw

    How Cold Outside....

    Brazos offset.
  3. Its_Raw

    How Cold Outside....

    Smoked a couple turkeys today. It's was 34-degrees with some wind. I went through a ton of wood and had to keep a HUGE pile of coals and several pieces of wood burning at all times just to keep 275 in the cooking chamber. I'm guessing that's the limit for weather and smoking with my smoker...
  4. Its_Raw

    Brining a "basted" turkey

    The turkey we bought says it has been "basted." What does that mean and should I still bring the turkey?
  5. Its_Raw

    First Time Injecting Pork Shoulder

    Is a water pan even necessary then?
  6. Its_Raw

    Pork Shoulder Resting Temperature

    Has anyone left a digital thermometer in a pork shoulder after it has been placed in a cooler? Lets say the pork shoulder was placed into the cooler at 205, how long would it stay that high and what would be the temperature range the meat would likely spend the most time at before it really...
  7. Its_Raw

    First Time Injecting Pork Shoulder

    Schlotz - Does the brine penetrate well into a large piece of meet like a pork shoulder?
  8. Its_Raw

    Interesting Temperature Observation

    Yes, it does. But I have a newer one with the removable baffle. I have replaced it with the BBQHQ baffle that moves the hot air upward. The direction of the hot air going over the top of the pan (whether full or empty) and coming down near the stack is quite plausible. Maybe with the pan out of...
  9. Its_Raw

    First Time Injecting Pork Shoulder

    Yesterday I tried injecting a pork shoulder prior to smoking. I would say it was well received, but I have a question or two. I did not use a lot of injection at all. I used it sparingly and did not "inflate" the meat. I noticed while eating there was several mushy bites. Is this due to...
  10. Its_Raw

    Interesting Temperature Observation

    I had a fire burning for some time at 250 and realized I forgot to add preheated water to the loaf-size water pan. The pan was totally empty and right against the firebox opening, perpendicular to the length of the pit. With the empty pan in this position, the temps across the cooking grate was...
  11. Its_Raw

    Injecting and Food Safety

    Hello, all! Is injecting a pork butt (or any cut of meat, I guess) the night before smoking, too risky for proper food safety if it is refrigerated and the 40-140-4 rule is adhered to? Is poking holes in the meat and possibly introducing bacteria into the meat that far in advance of cooking...
  12. Its_Raw

    Smoking Skirt Steak?

    Results of the maiden voyage with smoking skirt steak… I seasoned the skirt steak with some Meat Church’s fajitas seasoning (decent). I rolled the meat back up and wrapped it in plastic wrap and placed it in the fridge overnight. The next day, I built a small fire and smoked the meat at...
  13. Its_Raw

    Smoking Skirt Steak?

    I have watched a few videos of individuals smoking skirt steak for fajitas. I bought some skirt steak and want to give it a go. Any tips to keep if from truning into jerky? I plan on keeping the cooking temp low and maybe finishing the meat on the grill if necessary. Thank you!
  14. Its_Raw

    Water Tray vs. Spritz

    I am definitely preheating the water next time. I want to at least get a test fire going this weekend. I will start with the water pan in a couple locations then maybe see what the temps do when I remove the pan.
  15. Its_Raw

    How Often to Clean Offset Stack

    The Brazos has a very short stack and the extension I have easily removes.
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