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Recent content by linedpaper
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I'm doing a pork loin tonight, however one of my guests is allergic to pork so throwing in some chicken thighs too. Pork loin is typically about 2 hours at 240, I'm only doing 4 thighs so I figure it shouldn't throw that off too much. Will the chicken take about the same time or longer at that...
Smoking my first turkey this year. I'm going to do a simple dry brine (Judy Bird recipe) and then smoke it with apple and pecan wood. I just picked up an injector as well, was thinking a garlic butter type concoction. Any suggestions on a recipe for an injection marinade that would go well...
Thanks for the advice! I'm going to try my pecan/apple blend for this first one, hopefully comes out well. I personally like the heavier/spicy flavors, but my guests do not so I think this will provide something they will all like.
I never had the time as I was out of town too much on the weekends leading up to Thanksgiving and couldn't find a turkey at the store prior to then. I just have to get it right the first time :D
Thanks for all of that info! With a dry brine spatchcock turkey at 325 or so, any guess on how long I should allow for that? Aim for an IT of 160 or so?
Thanks,
Tim
I'm going to do a practice run turkey before Thanksgiving rolls around. My practice I'm going to go a bit smaller if I can find it, but game time will be about a 15lbs turkey. In the past before I had a smoker I've always done a dry brine and oven bag. While the skin never came out crisp, the...
I think they both came out ok. I put a little too much salt in my rub for the chicken, should have measured instead of eye balled. I also had a couple of pieces of boneless skinless breasts in there, those came out a bit tough, but I kind of figured they would.