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Recent content by Keen
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I have done both ways. I was thinking I should start skin down to allow the fat to render for half the time and pour down and then skin up the remainder time.
What is recommended?
Thanks all. The blackened outside i found out was due to my rub. The main ingredient was sugar !
As far as seasoning leaking . Maybe it is better to inject while in the cage to prevent from having to flip it over so much.
I Smoked a shoulder the other day. The shoulder meat came out tender and moist. However I noticed the meet was more of a white meat and dark meat.
Is a Boston butt darker meat cooked then a shoulder?
Also, are used apple wood chips in my master built electric smoker. I really could not taste...
Yesterday was my third smoked turkey not a charm! I started off by letting the turkey brine in the refrigerator for two days. Right before smoking the turkey, I pulled the turkey out and injected the turkey with Zataran‘s Cajun butter garlic injection. Then, I seasoned the turkey with master...