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  1. alblancher

    First Smoke - Chicken Thighs

    Nothing like smiles at the dinner table!  Congrats
  2. alblancher

    7.5 lbs. turkey breast

    That's a good way to look at it.  If you leave the meat intact and at cooking temps over I believe 180 degrees? you are not pressed by the 4 hour rule.  It is assumed that there are no pathogens inside intact muscle.   This is one reason I do not stuff turkeys,  it takes too long to get the...
  3. alblancher

    Smoking Pork half way

    This is some difficult timing.  I would go ahead and get as much smoke as possible the night before and then wrap with a bit of moisture and place it in the oven at 225 degrees.  Either insert a temp probe that will alert you when you get to your desired IT or just plan on waking up a couple of...
  4. alblancher

    7.5 lbs. turkey breast

    If the fire is hot enough you can get the IT over 140 in 4 hours.   Not sure what you are asking,  I can only guess but yes, I believe it will take over 4 hours to get to a safe internal temperature but I may be wrong.  If that is a big concern for you cook it the day before, chill and...
  5. alblancher

    Thinking about getting my first smoker!

    Most of us started like you are doing.  I bought a small Brinkman, the kind that looks like R2 D2, and learned a lot on it.  It works fine for many things and I still keep mine for when I need more smoker space for larger parties or when I go camping.    I think the little Brinkmans are actually...
  6. alblancher

    safe it of stuffed loin

    The piece of meat has been cut by the butcher.  That is why we assume the outside of the meat has bacteria living on it.  You can cook to the lower internal temps because the outside of the meat has reached a higher temp for a sufficient period to kill the pathogens.  The inside of the meat is...
  7. alblancher

    Small brisket flat questions

    Sounds like a plan.  Welcome to the forum
  8. alblancher

    Hello from Kalamazoo

     Nice of you to check in,  Welcome
  9. alblancher

    Question about trimming belly

    Probably wouldn't hurt to trim that off,  The bellies I buy do not have it and if I remember correctly I saw a butcher run some type of circular band with a handle over the surface of the meat to remove it.
  10. alblancher

    Question about trimming belly

    It doesn't make any difference if you cure and smoke with the skin on.  If you are doing a dry cure use 10% less Cure 1 to account for the skin, it doesn't absorb cure.  I smoke mine with the skin on, I feel safer when hanging in the smokehouse.  I also find it easier to remove after  smoking. ...
  11. alblancher

    Corned beef brisket

    They really don't take long to cook in the oven because you are basically steaming and steam really penetrates the meat.   A full size packer 7-10 lbs? may take longer then just the flat that should take 3 or 4 hours.  If you are eating early and are worried about it you can cook the night...
  12. alblancher

    Beginner from MT!

    Always cook to temperature.  For chicken safe IT is 165.  How long it takes depends on the temp of your smoker and other things.   Since you are cooking skinless breasts I think you will need some moisture to keep them from turning into hockey pucks. Maybe let them go an hour or so in the...
  13. alblancher

    Corned beef brisket

    Maybe you like more salt?  Cook or zap a small piece and test for salt.   If you don't soak again the salt should stay about the same.   Different recipes, different commercial producers etc.  In my opinion it's better to have to put a bit of salt on a sandwich then to be chasing the water...
  14. alblancher

    Am I a Total Whacko?!?!?! -- Frankensmoker

    I think it's a great place to start.  Living in S. Louisiana never needed to use one.  Maybe worth a call to the welding supply store.
  15. alblancher

    Saturday, Saturday, Saturday the "Spring is almost here" smoke session....

    Hope you learn how to post Qview.
  16. alblancher

    Looking for meat/fat ratio for ground beef

    I prefer 80/20 for burgers.  Don't need to use your fancy cuts on this, kind of what ever is left over after butchering but there are butchers on the site that can be more specific Welcome to the forum
  17. alblancher

    Am I a Total Whacko?!?!?! -- Frankensmoker

    Have you tried wrapping your cooking chamber with something like a welder's blanket to help moderate temps? 
  18. alblancher

    Corned beef brisket

    Yep,  open the package, let soak overnight to get rid of some of the salt, season them up with Weekend's rub, let rest in fridge a couple of days, smoke at 225 till you get the smoke you want.  I know some of the delis will knock off the extra rub and steam them after they come off the smoker. ...
  19. alblancher

    Fat Ratio - Help Please

    Pork butt is reasonably priced and would probably substitute well for the pork trimmings.   Maybe start with 60% butt and 40% belly fat.  The meat of the trimmings adds texture and flavor so straight pork fat is probably not a comparable substitute.  Let us know how it works out for you if you...
  20. alblancher

    Advise for Newby from Orstralia

    Have you tried the directions?   Sounds to me that it doesn't have cure in it.  Make a small batch and eat it up in a couple of days.   Someone will give you an alternate recipe with their own spice mix.  You can experiment from there with additional spices, amounts of salt etc.  Just remember...
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