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Recent content by scerati7638

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  1. scerati7638

    quetion on curing

    They were raw it was a half breast with the bone in My skin was crispy in the smoker but somehow it got a little chewy while resting even with oventime te skin was so thick it didnt help But on a safety note standback on the first cut the juices squirted out pretty obnoxiously Absolutely...
  2. scerati7638

    quetion on curing

    I actually picked this up from wegmans it was vaccum packed in honey brine then i just did a paprika based rub on it let it sit a few hours at room temp with the rub and it finished at 2 hours at 275 with solely applewood
  3. scerati7638

    quetion on curing

    Thanks! It turned out great although i was disapointed in the quantity of meat left when all was said and done i could have easily ate the whole 3.5 pound piece on my own Boston butt tomorrow if im lucky enough to get to the store tonight
  4. scerati7638

    quetion on curing

  5. quetion on curing

    quetion on curing

  6. 1407955332177.jpg

    1407955332177.jpg

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  7. scerati7638

    quetion on curing

    Looks like were going to be cooked at 1hour 50 minutes for 3.5 pounds and the skins fairly crisp even as of right now
  8. scerati7638

    quetion on curing

    We opted for split turkey breast with applewood for today My only issue has been when i load chips into the smoker the inital smoke although its fairly thin has a pretty strong smell Any idea how to control that? I searched without luck on getting an answer
  9. scerati7638

    quetion on curing

    Well turned out alright i used hickory chips it was thin white smoke the whole time the inside is pretty brown by smokes end so im testing ribs tomorrow
  10. scerati7638

    quetion on curing

    So i just got my 30inc masterbuilt and was wondering when im curing the smoker am i supose to do that without any meat? That was my original thought but looking back im unclear on that part Also on a roofed in porch am i okay to cure this smoker in the rain?
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