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Recent content by smokindrew

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  1. smokindrew

    Smoked Turkey Question

    Thank you guys. We did go ahead and carve it and sealed up the meat, tossed the skin. Stole a few bites while carving. Turned out amazing. Will reheat a little in pan with juices before we eat tomorrow. Take care and happy thanksgiving to you all!
  2. smokindrew

    Smoked Turkey Question

    *breast and thigh
  3. smokindrew

    Smoked Turkey Question

    So, last year I smoked a 22# bird and it was perfect. My memory told me I smoked it most of the night. Well, this year I’m at it again with a 21# bird. Smoker held nicely at 225F from time bird was put on. Indirect heat with juice bowl below grate and tray under bird to collect drippings...
  4. smokindrew

    40-140 Rule Large Meat

    Thank you for the resource! Love this forum.
  5. smokindrew

    40-140 Rule Large Meat

    Thanks! I hadn't done an actual ham before so it turned into some awesome pulled pork. Going to do a real ham version next time around. Didn't have enough days to get it cured etc...
  6. smokindrew

    40-140 Rule Large Meat

  7. 40-140 Rule Large Meat

    40-140 Rule Large Meat

  8. 9C216735-56CD-485C-B94B-3F36C2930BFC.jpg

    9C216735-56CD-485C-B94B-3F36C2930BFC.jpg

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    IMG_3812.JPG

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  10. smokindrew

    40-140 Rule Large Meat

    Thanks for the advice... have a Merry Christmas!!!
  11. smokindrew

    40-140 Rule Large Meat

    Does the Insta Cure #1 take care of this issue? I've done some large butts and other meats before and never thought about the 4 hr rule but not sure I've ever really monitored the times. I used to cook at 200-225 real slow and have likely broken the 4 hr rule... which will not happen in the...
  12. smokindrew

    40-140 Rule Large Meat

    There was not but there were 3-4 cups of dissolved salt in the brine.
  13. smokindrew

    40-140 Rule Large Meat

    I am gettigntowards the end of a long smoking session for a 24# fresh butchered ham. I keep the smoker at 220-240F and use an I grill to monitor smoker and meat temps. The smoker held steady all night and still is holding 230F. When I looked at the meat temps though it started at 39-40F but...
  14. smokindrew

    Finally a brisket i can show

    Brisket looks awesome! Nice job!
  15. smokindrew

    Smoked Chicken Breasts

    Just keep the heat low. We keep it right around 210F (Happy between 190F and 220F). Once wrapped I let it slowly drift up to about 240-250F.
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