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Recent content by thebarkhound

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  1. thebarkhound

    Memorial Day weekend, smoking ahead of time

    Should I reheat the brisket with it foiled, or in a pan covered...or uncovered. I cooled it before wrapping to preserve the bark, but I want to retain as much moisture as possible so I’m leaning foil wrapped in a hotel pan. Thoughts?
  2. thebarkhound

    Memorial Day weekend, smoking ahead of time

    Doing a 12# Butt and a 14# brisket for my sons for birthday tomorrow. I plan to fully cook the pork and pull it, then cool and fridge until tomorrow. Brisket Im going to go full cooked unwrapped, then foil rest and cool, then fridge overnight. Reheat the meat in a 300 degree oven and slice...
  3. thebarkhound

    Butterfly a Big Bird?

    The breast was at 165 in about 3h15, I let it go a bit longer and took it out at 175. Let it rest for a while then separated the meat from the bone. Very tasty, the skin was not crispy but the fat was rendered out. I think running it hot enough to crisp the skin at the expense of meat...
  4. thebarkhound

    Butterfly a Big Bird?

    Well about 2.5 hours in at ~290 I spun it an the leg came out of the joint, seems like a good sign.
  5. thebarkhound

    Butterfly a Big Bird?

    I can appreciate a crispy skin, for sure. I have little experience with large poultry which is why I’m asking the question. All perspectives welcome.
  6. thebarkhound

    Butterfly a Big Bird?

    You cooked this bird hot..350-375? What’s the rationale behind such a hot temp. Seems like you’re bbq roasting rather than smoking, no?
  7. thebarkhound

    Butterfly a Big Bird?

    Did wrapping the Breast kill the skin texture?
  8. thebarkhound

    Butterfly a Big Bird?

    Alright..thanks guys. ~3 hours at 280 is way faster than I was planning. Thats good info as I figured the bird would be the long pole in the tent.
  9. thebarkhound

    Butterfly a Big Bird?

    Ive committed to smoking the Bird (~20lbs) this year for TG, and Im going to do a dry run this weekend. I am debating to butterfly the bird (split the back and unfold it on my Shirley's top rack. My theory is this position will hole moisture better, apply smoke better, and reduce cooking time...
  10. thebarkhound

    Brand new custom shirley

    That must be a huge cooker...
  11. thebarkhound

    Beef cheek pizza

    Pizza was great, cheeks were so rich, a nice crisp white wine was in order.
  12. IMG_1763.JPG

    IMG_1763.JPG

    • thebarkhound
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    • Album: Beef cheek pizza
  13. thebarkhound

    Brand new custom shirley

    Sorry took so long to answer this. This smoker holds heat extremely well, you will have a harder time keeping it low, than it not being hot enough. For a low smoke atound 220 i have to divert heat to the warmer above the firebox. You will not use a lit if wood cooking on this vs a thin sheet...
  14. Beef cheek pizza

    Beef cheek pizza

  15. thebarkhound

    Beef cheek pizza

    Gonna try something different, little beef cheek pizza with caramelized red onions, gorgonzola and some honey. Beef cheeks im going to cook for 5 hours at 230ish and just go by feel. In for about an hour.
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