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  1. bravery

    Safe time for holding turkey

    This is from Jeff's Smoking Meat Newsletter (I get his email newsletter... you should subscribe if you don't get it already). Anyway... Jeff says (in the Newsletter dated November 7): "What is the best way to travel with the turkey? When the turkey is finished cooking (165 degrees F) wrap in...
  2. bravery

    Safe time for holding turkey

    Great question. I smoke Boston Butts on a regular basis and there are times when I need to "hold" them.  I just wrap them up in towels and then in blankets and place them in a cooler. They keep wonderfully in my cooler! The question is... will the turkey be as forgiving?
  3. bravery

    Breast up or Breast down?

    I have always smoked my turkeys breast up. But I read a few comments about smoking breast down. My concern is since I smoke my turkeys in a pan that the breast won't get smoked. What are your thoughts???
  4. bravery

    Finally made my own rub,,,,

    Not to be critical at all... and I'm kinda surprised no one else mentioned it... but you have meat tenderizer in it. Does that really help the flavor? I didn't think this was a good flavoring at all... I am really a newby so set me straight. I am eager to try your recipe because I like the rubs...
  5. bravery

    Roast Beef (Qview)

    Have you tried eating it right after it rested for a bit (when it is still hot)? Or is it better to wait until the next day?
  6. bravery

    Roast Beef (Qview)

    Like my ol' Uncle would have said "That is some mighty powerful eatting you have there." Have you tried eating it right after it rested for a bit (when it is still hot)? Or is it better to wait until the next day? Personally, I don't think I have the will power to wait. ... who am I kidding...
  7. bravery

    Smoked CSR's on the Weber for My Son

    Nice, really tasty looking!
  8. bravery

    Question on Chicken and a brine

    I have brined and I have marinated and loved the results. ... I actually prefer to marinate with Mojo. I have tried several Mojo marinates but without a doubt I absolutely LOVE the Goya Mojo. And the family (extended too) agrees with me... so I use the Goya Mojo.
  9. bravery

    Comment by 'bravery' in article 'Cherry & Balsamic Wet Rubbed Pork Ribs'

    I love the ingredients that you used .... it sounds AND looks so delicious. The smoke ring on those ribs is amazing! THANK YOU for sharing this!!!
    • bravery
    • Article comment
  10. bravery

    Basic Pulled Pork Smoke

    Nice pictures of the entire spread Upsman. Everything went well here too. The Giants won the Superbowl, the food was great, and everybody enjoyed themselves. I pulled the Butts out of the dry cooler and after 5 hours the thing was still HOT. Like I mentioned before we were going to make tacos...
  11. bravery

    Basic Pulled Pork Smoke

    Oh upsman, I would stop by if I lived any closer. We are having my wife's side of the family over. They are Mexican, so we are making Tacos from the Butts (which will be outstanding, if they do what they normally do with food). Of course, I will have BBQ sauce on the side to make a few...
  12. bravery

    Basic Pulled Pork Smoke

    upsman, That is one nice looking butt (lol...  I had to say it). I would love to see the pics after it has been smoked, that or an invitation.
  13. bravery

    Basic Pulled Pork Smoke

    Forgive me if I ask a question that has been asked before!!! I have been reading the board about smoking Butts for quite a while and I still haven't found the answer.  I started cooking two butts (around 9-10 lbs each) at 5pm last night. At 4 hours I hit an internal temp of 140 degrees. Some...
  14. bravery

    Basic Pulled Pork Smoke

    I plan on cooking the Bone-in Butts using temperature as the guide not time... but I need to know when to start cooking which is the reason for my questions about cooking times.I have Another set of questions I have is ... do I cut some of the fat cap off? Do I leave it on? HOW much do I cut...
  15. bravery

    Basic Pulled Pork Smoke

    This post raises a couple of questions in my mind. First, if I have more Butts in my smoker will it dramatically increase the time needed for cooking? I have two 9 lbs butts. If I could smoke them one at a time would it take less time than if I smoke both of them at the same time? How much time...
  16. bravery

    My 2cents on the latest pork trend...

    Wow!! Those things look marvelous! I'm going to make some for a New Years Eve party this weekend. So I was studying your wonderful photos. I think I have all the ingredients from the first picture my only real question is about the medication ... what kind should I put in the kielbasa? and...
  17. bravery

    Vegetarian BBQ solution

    So when you're making the Portabello burgers with all the fixings (cheese, onions, etc.) do you add mushrooms?  lol But seriously... those portabello mushroom are really tasty. As far as a meat substitute ... portabello mushroom or egg plant are the things that come to mind. Brad
  18. bravery

    So where do you hang your Thermometer?

    Ouch... I hate to think about drilling holes in my smoker.  But I guess I could if it makes it function better. I could run the probes through the hole and then seal the hole up with silicone. Thanks for the ideas!
  19. bravery

    So where do you hang your Thermometer?

    So Mark, Do you just invert the pie pan upside-down or do you just set the pie pan on top... metal to metal? I like the idea of running the probes through the top vent. Maybe that would work. Thanks for the suggestions. Any other ideas?
  20. bravery

    So where do you hang your Thermometer?

    I just got a digital thermometer (Maverick ET-73) and the wire on the probes are only so long so I can't lay it on a table... so I clip it on the top of the door. This allows me to open the door with out much worry about the wire being pulled out of the meat or anything like that. I could drill...
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