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True, yeah I might as well try sous vide since I know i won't risk drying it out that way. What you think for reheating all that, 150° for an hour or so?

I do have a sous vide, never done anything large quantity like that but don't see why it couldn't work. Usually when I reheat beef and pork I throw some beef tallow in there, any thoughts with chicken?

Hi all, question about smoking ahead of time for a group event. Going to have about 30 people and planning pulled pork and pulled chicken. I have a commercial warming/holding oven , however, it is one temp for both drawers. I'm not concerned with the pulled pork as the plan is to smoke the pork...

They're generally all around the 14% mark

So am I still good to go?

White oak, photos below

Ooh I do have some of that! Not too salty? Do you inject night before?

Have 4 bone-in and skin-on breasts, around 1.25 each for tomorrow along with 4 pounds of wings. Planning on doing the wings on my summit charcoal with vortex, and throwing the breasts in my offset around 350 to 375. Have done Tony's Creole on turkey before, wondering if it would be just as good...

Bump

Been a lifelong WSM and kettle guy, but have been very intrigued lately with an offset stick burner. Not much has popped up around me over the past couple of months but have had my eye on this one. It is the only smoker the guy has built and I'm not exactly sure what to look for other than what...

Can you not see all the photos at the bottom of the thread?

Looking into my first offset after being a lifelong Weber guy. Few options within 3 to 4 hours of me right now. First one custom built by a shop in Texas and priced at $350 (1/4"). 2nd custom built by owner and asking $700 (3/8"). 3rd is an Old Country Brazos for $700 with upgraded temp...

Doing two chickens for tomorrow, injecting tonight for pulled chicken sandwiches. Do ya'll stick w 1oz per pound when using this injection? Still add rub if so? Debating using it all or saving some to pour into the pulled chicken and whether or not to use additional rub. Don't want it to be too...

I ended up doing one breast that was a couple of pounds and a few drumsticks, cut the brine in half. My first time doing anything with turkey, deboning included. Man, best Rachel sandwich i have ever had. I soaked/injected for 13 hours, desalination for 4 hours or so, patted dry and air dried...

Howdy, digging deep looking to smoke my first turkey breast for some Rachel's this weekend! Couple of questions... Is your cure 1 the same as prague powder 1? I have this from making Pastrami. Does it matter if the breasts already have a brine solution from packaging? I've never done turkey...

I believe they do, maybe I should go back and get that one

Hi all, Doing a brisket flat and would like to inject. Planning on covering in my Texas rub and injecting the night prior. Does someone have an injection recipe for just better than bouillon paste as the base (not another beef stock product added)? Do I need to worry about the salt in the...

Hey Al, sorry if I missed this before but what do you think for this approach. My father in law wants me to smoke a flat he has this upcoming weekend on his electric smoker. I will strain the onions and inject the broth, then cover in my SPOG rub and wrap in plastic until the following...

The ultimate showdown! Who has made both? Thoughts? Differences?

Yeah?