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  1. Rmartinez2

    Poor mans brisket

    was it dry or juicy? tenderness? what temp did you bring it to?
  2. Rmartinez2

    Another Turkey Thread

    Yeah man it's a beast and pretty well built. Love the sear function too.
  3. Rmartinez2

    Another Turkey Thread

    I have pit boss pro series 1000 or something like that. Basically the slightly newer or Loews model of the Austin xl
  4. Rmartinez2

    Another Turkey Thread

    Lol funny you say that. The majority of my family is pretty... I don't know what the word is, sheltered I guess ? To the potato world so many of them saw a purple one for the first time.
  5. Rmartinez2

    Another Turkey Thread

    Hey everyone I know there's going to be and are a bunch of these but, well, I like to share. I had a 10# and a 12# bird which I brined for 15 hours each. My brine consisted of salt, sugar, thyme, rosemary, onion etc. I used the briner bucket which is awesome. One bird brined in the spices with...
  6. Rmartinez2

    23lb Turkey

    Looks amazing man glad it worked out. You must be out east I'm barely getting the smoker up to temp here.
  7. Rmartinez2

    23lb Turkey

    Sounds good man. That should help you save juices too. Also keep in mind that the shit will rehydrate so if it was crispy... It don't be anymore...
  8. Rmartinez2

    23lb Turkey

    That's where I'm hoping others will chime in. 4 hrs is a good while so while this will help maintain heat for a good hour to maybe even 2, me personally I'd start to worry about the safety of the temps after that while. But if we throw it back in the oven at a warm temp then we run the risk of...
  9. Rmartinez2

    Ribeyes In The Smoker?

    I put a light smoke on my steaks always. Whether I'm using my pellet smoker or offset. First depends on how much smoke you want and I would even say the wood being used. If you go at 225 they're going to get a decent amount of smoke. Me personally too much smoke on my steaks and they start to...
  10. Rmartinez2

    23lb Turkey

    Don't pre-slice it for sure. Id foil each piece tightly and place in a roasting pan to catch juices. I'd say wrap in towel too but then the towel will soak up your juices. So foil, roasting pan, and cover the roasting pan.
  11. Rmartinez2

    23lb Turkey

    Tnjake not sure I saw a direct response to some of your Q's. You want to get to 140 within the first 4 hours of the cook. So if you go past 4 hours and you do not reach 140 you run a risk. Also it's not smart to game it and get to let's say 115 in 3.75 hours then crank it up so u reach the...
  12. Rmartinez2

    Ribeyes

    Hey all, it's been a while but just stopping by to share an amazing dinner we had tonight. I found a great ribeye roast at my local grocery which was a shock because you usually don't find this with a fair amount of marbling. I felt this one was more than worthy and was on sale so it just made...
  13. Rmartinez2

    New Pit Boss

    I have the same pitboss. I removed that thin flimsy grid thats on top of the hopper. that way i can just easily push the pellets if/when needed. For loooong cooks do as you said and fill it up to the max. I will say i'm a little more obsessed with the cleaning. I purchased a shop vac when we got...
  14. Rmartinez2

    Charcoal / Lump Coal Recommendations

    Royal Oak is the way to go. B&B is starting to gain some ground too. I think kingsford is just the well known brand of your casual griller/camper and there are plenty of better options. RO burns hotter longer and the bags are decently consistent with the size of the lump.
  15. Rmartinez2

    Asking for a friend

    I would say just use it as intended. Tell her to get a bag of pellets. To stay on the economical side she can find pit boss competition or classic blend at walmart for like $9. Put them in the hopper, plug it in, turn it on and you're off!
  16. Rmartinez2

    Help with Fish

    Hey Everyone I'm thinking about diving into grilling and smoking fish, however I hardly have any experience with it at all. I'm a beef lover through and through and I do eat fish but generally sushi or ceviche which we just dice it up and throw it in some lime juice for a couple hours. I...
  17. Rmartinez2

    New pellet grill question

    Only thing I'd say is don't go off the hour that you mentioned. You can usually smell the crap being burnt off. I would give it a good while of a burn in or at least at the hour mark step away from the grill area for a good 5 mins then come back in and pay attention to the smell. If it smells...
  18. Rmartinez2

    Pit Boss Hopper Question

    I live in AZ so humidity really is no issue here. I can't offer much help in terms of how to make the pellets fall when you are low, however, I can offer that I took off that screen or barrier thing in the hopper. This way I can just easily push everything down if I'm ever needing to quickly get...
  19. Rmartinez2

    Smoked Chuck Pot Roast

    Hello Friends, Yesterday I tried something a little different. I saw a pretty inexpensive chuck roast at the store and was planning to slice it but then wondered "would a smoked pot roast taste good?" I'm sure its been done multiple times but mind you this was an original thought in my world...
  20. Rmartinez2

    Hot spot

    Look good. I kinda felt this way myself but idk... Some hot spots are acceptable but for me it was real bad between left and right of chamber. Imagine putting 8 racks of ribs in there and 4 of them are cooking super hot and fast. That's not as fun. For me being able to control the hot spots is...
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