Recent content by vternie

12:30 update, 6+ hours in: Temps are around 140 degrees. Hoping to see them climb to close to 160 in the next hour or 2 and then pull them off.

Update. This picture was from 9:00 this morning, 3 hours into the cook. Been watching the temps and the big breast stalled out at 123 degrees. I foiled the trays and reentered at 116. It's already back to 120 within minutes.

This morning... I woke up at 5:00 and began the process. I took the turkeys out of their bags and patted them down. I sprayed olive oil on them and brushed my rub on, using most of the same ingredients from the brine. I also used some white and brown sugar. I ALWAYS cook with trays. Helps keep...

Last night... I pulled both turkeys out of the wrappers. They were mostly thawed so I put them in turkey bags to brine for the night. I used Captain Morgan, apple juice, chicken broth and water to fill the bag then I put in spices that I planned on using the next day. They went in the fridge...

Starting this one tomorrow morning. The high here in VA is 70 today but it's supposed to be 48 with a wind chill of 20 tomorrow morning! Perfect time to fire up the smoker! I've got 2 turkey breasts, totally 15 pounds! I do a non-traditional way and I pull the turkey like a pork shoulder. The...

Oh man! Talk about a huge success!! The butts came out moist and delicious as always!! The sauce gave it the extra taste but not too overpowering. The ribs .... Man, the ribs!!! Took them out, put the bones down in the pan, sauced them, threw them on the grill and cut them up! Amazing!!! They...

Rib update. They've been in for 3 hours at 225 degrees. I took them out and flipped them on another pan. I put butter, rub, and sugar on the pan and put the bones up. I poured a little water on each set, covered with foil and put them back in. Butts look great too!!

I'll say this: I cook EVERYTHING in trays now. It's easy transport and the juice is everything. I've smoked a butt before, foiled the tray, wrapped in towels and transported to a dinner. Very convenient and you just toss the tray in the trays when you're done!

3:00 update with pictures! Butts have been in for about 7 hours, looking pretty good too!! Ribs have been in for 30 mins and starting to take shape

2:30 update: Ribs just went in the smoker. Smoker is sitting around 225 right now. Butts have a nice bark to them (picture on the next update). Spraying every hour with apple juice and CM. Cant wait for the final results!!

It saves the juices and let's the butt cook in its own juice. Once it's done, I take the butt out, shred it, and pour the juices back in. Makes for very moist PP

Al!! I'm glad you commented! I'm putting a personal twist on your rib recipe! Here's what I did. I cut my rib rack in half to do 2 different types of ribs. One spicy and one tangy. I coated it with mustard and put my rub on each one. One, I put a rub that my father-in-law Don gave me from a...

I can see some smoke and it is very thin. My trays are blocking the some of the heat to the thermometer in the pit. I have mastered the time and temp with this smoker to know when it is good. I'm grabbing the smaller chunks to start and its creating a nice, hot flame under the water pan. At...

3 hour update: Wood chunks are different than wood chips! They're burning but it's different to maintain the smoke in the box! Since the wood is burning at a different rate, the temperature is tough to maintain too. I'll post a picture soon

I do it so the chips will last longer. I use Western brand wood chips (found at your local Walmart) and they are thin at times. Problem today is that they didn't have any Apple ones so I'm on wood chunks once I'm done with the chips. I usually soak for 30 mins before I put them in the smoker