Recent content by mitchparker6

Is there anyway to get better convection in a reverse? Also I have wrapped before in the past, but lately I've been leaving it unwrapped to get a better bark. Which I have been getting a better bark set up.

Usually I start out at 225 for like 3 hrs, 2 hrs at 250 and then finish off at 270ish.

Does it need to be more of an ⅛inch or ¼? Would the low and slow 225 temp achieve it better or sa more of the 270 temp?

Usually 12 hr+ and I usually start out at 225 then bump up to 250. I have gone to 270 as well.

Just curious if you guys have been able to get the golden rendered fat cap on a brisket? Mine are usually whitish still. Have a reverse flow offset smoker I built based off of daves formula. I've seen some videos online where they get that and I'm just curious how to go about it. Thanks!

Last time I cooked a wild turkey I cooked it whole on the traeger. I brined it, and cooked the whole bird, the breast meat turned out wonderful, but the legs, thighs, and wings were dry dry dry. Any body have any tips or tricks to keep those from drying out? Or how to cook a wild turkey?

I've cooked probably 10 briskets on the smoker I built now in a year, and this is the first one that turned out kinda stringy/ pot roasty. I cooked on the bottom rack and didn't wrap the whole time. I put it on the rack as close as It could get to where the heat/smoke does a 180. I've tried...

That's what I meant, was stringy/roast beefy.

So at what point do you do the foil boat?

Cooked 2 18lb briskets on my reverse flow I built. I started at 225 for 3 hrs then 250for 2 and then 270 the rest of the time. Pulled at probe tender, did salt black pepper and seasoning salt. Bark turned out great. Did not wrap. Everything was good, except the bottom of the point turned out pot...

This was the end result! 6 adults and 3 kids and now only 2 slices of the point left. The bark turned out better than I thought. Ended up not wrapping. Definitely learned the lesson to not go based off temp, and not to pull until all the flat is probe tender!

This is what I'm looking for.

Have struggled with getting that dark brown/ black meteor bark? I made my own reverse offset from daves calculator. Today I have been using hickory and cherry wood. Used black pepper, kosher salt and lawrys. Used water as a binder. Started out at 225 and after first 3-4 hrs I slowly started to...

So update, we are getting 2 16 lb turkeys. Family wants me to cook a day in advance get the meat off the bones. Then put in oven bag and reheat the day of. Which I'm guessing doing that will get rid of the crispy skin correct? Also could I ride the smoker at at lower temp for 2-3 hrs to get more...

Looking for any pointers or tips to smoking a whole turkey. I built a reverse offset smoker and have hickory, cherry, maple, or oak wood. Dry brine or wet brine? Temp of the cook chamber? Never cooked a turkey on a stick burner and looking for some guidance. Any help would be appreciated. Thanks!