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Starting big after a long hiatus. Need some help.
smoking 225 temp - pull at 203 - bone side down - no foil. The pressure is on, I might have done a couple of runs before cooking for a group of people, but I guess that is the excitement. Is this the only meat being served? Edit here: Any thoughts that 2 hours in foil could make meat mushy...- trigus
- Post #5
- Forum: General Discussion
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Smoking time and temp help
I get my temp to the 225 range, place butt on till it reaches 165 Internal (that is where i usually see it starting to stall), double wrap in foil with some apple cider vinegar and pull at 203. I then open the foil and let it sit for 15 min, then close and place in ice chest for 3 hours. Unwrap... -
Reason for not smoking a lot of brisket lately!
That is a good price. I paid $6.75 a pound for the Brisket I m smoking tomorrow. -
Mustard with Dry rub??????
Thank you Chef Jimmy. I will be cranking the heat up and smoking at 365. Yes, I do cut back on salt when making my Rubs or Sauces for Brined Items. I use 1 tsp of sea salt to 30 oz of my East Carolina Mustard Sauce This is the Apple Butter I was going to use: 2 tablespoons oil 1 clove... -
Mustard with Dry rub??????
I have done chicken and bone-in turkey breast with a East Carolina Mustard Sauce. I did not brine or inject, but did let the Birds swim in the sauce for 12 hours, and then added rub. turkey breast was tender and juicy. That is my current dilemma right now - Mustard Sauce, on Turkey that is... -
Pork spare ribs
3-2-1 @ 225. 3 hours bone side down, 2 hours foiled meat side down (a little liquid of choice,) 1 hour bone side down w/sauce. 2 weeks ago I did 8 racks - brined for 4 hours - rubbed - membrane demoed after 3 - thin vinegar based sauce add on 2 - thick sauce added on 1 - had to use a fish... -
Another turkey question
Ribs - you need to do the 3-2-1 (6 hour cook) at 225 degrees. Chicken and Turkey I have been doing at 365 degrees. Poultry does not need a lot of smoke, poultry is like a sponge with smoke. -
1st Whole Turkey in my MES 30 with AMNPS & ET732 - Trial Run for Thanksgiving - QVIEW
Great Job, bird looks great. It is nice to face the challenges early before the big day and not get caught off guard and have to scramble. Trial Runs - that is what smoking and grilling are all about: My family and friends love when I experiment on them. -
First Fattie
- trigus
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First Fattie
2- boneless chicken breast sliced in half and pounded, provolone cheese, and ham sliced off the bone. Pulled at Internal Temp of 170. I had the UDS dialed in at 250. I used no brine, rubs or sauces, and a bacon kind of on the thick side. The meat was juicy and tasty. I may do a Turkey... -
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- trigus
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- trigus
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- trigus
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Chicken Legs and Turkey Thighs
About 6 legs never made it inside, and the Turkey Thighs were great. I added a bag of Zats crab boil to brine, and with the cayenne pepper in the rub. Nice heat but not over powering that the kids cannot eat them. Served the Thighs and Legs with Red Potatoes and Corm boiled in Zats Crab Boil. -
Chicken Legs and Turkey Thighs
- trigus
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Chicken Legs and Turkey Thighs
I did 18 hour brine.. a rub w/Cayenne UDS holding at 365 Took off when IT Temp was 180. -
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- trigus
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- Album: Chicken Legs and Turkey Thighs
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- trigus
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- Album: Chicken Legs and Turkey Thighs
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- trigus
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- Album: Chicken Legs and Turkey Thighs
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- trigus
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- Album: Chicken Legs and Turkey Thighs
