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Recent content by Rmartinez2

  1. Rmartinez2

    Poor mans brisket

    was it dry or juicy? tenderness? what temp did you bring it to?
  2. Rmartinez2

    Another Turkey Thread

    Yeah man it's a beast and pretty well built. Love the sear function too.
  3. Rmartinez2

    Another Turkey Thread

    I have pit boss pro series 1000 or something like that. Basically the slightly newer or Loews model of the Austin xl
  4. Rmartinez2

    Another Turkey Thread

    Lol funny you say that. The majority of my family is pretty... I don't know what the word is, sheltered I guess ? To the potato world so many of them saw a purple one for the first time.
  5. Rmartinez2

    Another Turkey Thread

    Hey everyone I know there's going to be and are a bunch of these but, well, I like to share. I had a 10# and a 12# bird which I brined for 15 hours each. My brine consisted of salt, sugar, thyme, rosemary, onion etc. I used the briner bucket which is awesome. One bird brined in the spices with...
  6. Rmartinez2

    23lb Turkey

    Looks amazing man glad it worked out. You must be out east I'm barely getting the smoker up to temp here.
  7. Rmartinez2

    23lb Turkey

    Sounds good man. That should help you save juices too. Also keep in mind that the shit will rehydrate so if it was crispy... It don't be anymore...
  8. Rmartinez2

    23lb Turkey

    That's where I'm hoping others will chime in. 4 hrs is a good while so while this will help maintain heat for a good hour to maybe even 2, me personally I'd start to worry about the safety of the temps after that while. But if we throw it back in the oven at a warm temp then we run the risk of...
  9. Rmartinez2

    Ribeyes In The Smoker?

    I put a light smoke on my steaks always. Whether I'm using my pellet smoker or offset. First depends on how much smoke you want and I would even say the wood being used. If you go at 225 they're going to get a decent amount of smoke. Me personally too much smoke on my steaks and they start to...
  10. Rmartinez2

    23lb Turkey

    Don't pre-slice it for sure. Id foil each piece tightly and place in a roasting pan to catch juices. I'd say wrap in towel too but then the towel will soak up your juices. So foil, roasting pan, and cover the roasting pan.
  11. Rmartinez2

    23lb Turkey

    Tnjake not sure I saw a direct response to some of your Q's. You want to get to 140 within the first 4 hours of the cook. So if you go past 4 hours and you do not reach 140 you run a risk. Also it's not smart to game it and get to let's say 115 in 3.75 hours then crank it up so u reach the...
  12. Rmartinez2

    Ribeyes

    Hey all, it's been a while but just stopping by to share an amazing dinner we had tonight. I found a great ribeye roast at my local grocery which was a shock because you usually don't find this with a fair amount of marbling. I felt this one was more than worthy and was on sale so it just made...
  13. Rmartinez2

    New Pit Boss

    I have the same pitboss. I removed that thin flimsy grid thats on top of the hopper. that way i can just easily push the pellets if/when needed. For loooong cooks do as you said and fill it up to the max. I will say i'm a little more obsessed with the cleaning. I purchased a shop vac when we got...
  14. Rmartinez2

    Charcoal / Lump Coal Recommendations

    Royal Oak is the way to go. B&B is starting to gain some ground too. I think kingsford is just the well known brand of your casual griller/camper and there are plenty of better options. RO burns hotter longer and the bags are decently consistent with the size of the lump.
  15. Rmartinez2

    Asking for a friend

    I would say just use it as intended. Tell her to get a bag of pellets. To stay on the economical side she can find pit boss competition or classic blend at walmart for like $9. Put them in the hopper, plug it in, turn it on and you're off!
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