Recent content by shadowrider72

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  1. shadowrider72

    oops....game over?!? or good to go?

    just an fyi...im still alive! lol.  Actually got RAVE reviews from everybody as it was perfect.  I wont push my luck again next year, but its true..i remember my parents just leaving the turkey in the sink over night to thaw.  We never got sick. I will follow the brine recipe i learned from...
  2. shadowrider72

    newbie smoker

    bad math, refigured at .86 per hour.  Gonna roll with it.  its at 145 and should be done in another hour or less.  i'll taste test it and that will give 2 hours before the family is ready to eat.  I figure if im sick in that 2 hours, i can save everybody else.  if not....lucky this year.. i...
  3. shadowrider72

    oops....game over?!? or good to go?

    Thanks guys, i got the breast from 50 to 140 in 2 hours.  I took jarjarcheif's suggestion and did the math on the time it took to get from "ice crystals in it when entering the brine" to this morning at 50 degrees.  About .86 degrees per hour, means it was at 40 about 2 hours before i got to...
  4. shadowrider72

    newbie smoker

    it went into the fridge/brine about 8am yesterday, it was 51 degrees at 7:30am this morning.  It was 8% pre injected.  I have it going hot and fast right now.  it is at 130 degrees now and its 9:25am.  So in the 11 hours it rose 19 degrees.  1.72 degrees per hour means it took about 5 hours if...
  5. shadowrider72

    oops....game over?!? or good to go?

    so, i may have ruined my bird this year.  put it in the brine last night and it still had some ice crystals inside the cavity, so i think the bird was about 33-35 degrees.  I put it in brine and put it in the garage fridge.  when i woke up this morning to put it in the smoker, i found the fridge...
  6. shadowrider72

    What happened???!!!

    the one i did last year was 15lbs and it only took about 3.5 hours as well.  surprised me, but from what I was told, its not about time, its about temp.  mine turned out AMAZING with the short cook time fyi....total rave reviews from everybody that tasted it.
  7. shadowrider72

    newbie smoker

    so, i may have ruined my bird this year.  put it in the brine last night and it still had some ice crystals inside the cavity, so i think the bird was about 33-35 degrees.  I put it in brine and put it in the garage fridge.  when i woke up this morning to put it in the smoker, i found the fridge...
  8. shadowrider72

    newbie smoker

    So glad this is here!  Last year's bird was so amazingly good, that I have been asked to follow the EXACT same recipe!  Cant wait!  Thanks all!  Happy early Thanksgiving!
  9. shadowrider72

    newbie smoker

    i started brining my 2nd bird last night at 7pm, I did 2 gals water, 1 cup sea salt, 1.5 cup brown sugar, 4 tsp garlic powder, 4 tsp onion powder, 2 tsp old bay, 1 tsp rosemary, 1 tsp black peppercorns.  Its in the fridge with a plate on top of it to keep it submerged.  I was planning on leaving...
  10. shadowrider72

    newbie smoker

    amazing!
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    IMG_6218.JPG

    • shadowrider72
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  12. newbie smoker

    newbie smoker

  13. shadowrider72

    newbie smoker

    Success! I don't know how to post pictures on here from my iPhone, but ill try to upload it later today from a computer! First bird took less than 4 hours, no brine and used a vertical stand. 2nd bird in brine now to cook tomorrow start at 8am!!! It went WAY faster than I thought! At 4 hours...
  14. shadowrider72

    Hello from Dallas!

    Hey all...glad to see somewhere that I can get smoking tips and help!  I live in Dallas and work in the "evil" credit card processing industry.  Im one of the good guys though...let me know if you need any advice if you have a small business. :) I own a Masterbuilt 30" electric smoker and have...
  15. shadowrider72

    newbie smoker

    ok, thanks so much!  I'll post pics of both the finished results! 
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