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  1. bigsyd

    Thanksgiving Smoked Turkey Service Help

    Makes sense to me. I was thinking about the usda standards.
  2. bigsyd

    Thanksgiving Smoked Turkey Service Help

    165 in the thigh or the breast? I thought it was 165 in the breast and the thigh being higher.
  3. bigsyd

    Smoked Party Wings

    Thank you. I received some good compliments from the folk that devoured them as well.
  4. bigsyd

    Smoked Party Wings

    Thank you. Very flavorful indeed.
  5. bigsyd

    Smoked Pork Loin issues

    Will do. Thanks
  6. bigsyd

    Smoked Party Wings

    Here are some Smoked Party Wings I smoked on the Horizon Smoker. 275-300F for about 1.5 - 2 hours. Sat in some Italian Dressing and Hot Sauce (a little soy sauce and Worcester also) overnight. Then hit'em with a little SPG and my BBQ Rub. On to the smoker (Hickory today). Flip after an hour. I...
  7. bigsyd

    Smoked Pork Loin issues

    That's exactly what I experienced. You hit it on the head.
  8. bigsyd

    Smoked Pork Loin issues

    I will definitely try a brine next time. I like the idea of breaking it down in 3rds all. More options.
  9. bigsyd

    Smoked Pork Loin issues

    That may be the problem. I guess I was expecting something very tender and Juicy. it was decent in spots. I'm thinking the ends cooked a lot more faster than the middle. I need to go somewhere and try a pork loin for taste and texture and judge from there. This was my first attempt. I'm going...
  10. bigsyd

    Smoked Pork Loin issues

    So, it's ok to cook the loin without cutting when it's that long? I'm thinking I should definitely turn the next time. Also I was a little skeptical about cooking to 145 versus 165. I just read today that it's ok to cook pork to 145.
  11. bigsyd

    Smoked Pork Loin issues

    Ladies and Gents, I attempted to smoke a pork loin for the first time. I'm really confused with my end result. I smoked it on my Horizon 16 offset smoker at approx 240 degrees. I smoked it til I hit an IT of 142 degrees hoping a carryover would take me to close 150. Now, before I smoked it...
    • bigsyd
    • Thread
    • pork loin horizon smoker ribs
    • Replies: 13
    • Forum: Pork
  12. bigsyd

    Why doesn't my pulled pork taste like the Pros/Restaurants?

    So glad I found this
  13. bigsyd

    Thanksgiving Smoked Turkey Service Help

    That makes good sense. Thanks m
  14. bigsyd

    Thanksgiving Smoked Turkey Service Help

    That's my dilemma. I want them to be fresh and Juicy but depending on the number of orders I may need to start the day before. If so, how would I keep the fresh and Juicy?
  15. bigsyd

    Thanksgiving Smoked Turkey Service Help

    Do you mean I supply the bird or the customer supplies the bird?
  16. bigsyd

    Horizon Classic 16" Smoker Review

    Well, I ordered this bad boy through Bass Pro. Picked it up on Saturday evening, seasoned it on Sunday, smoked a 8 pound pork picnic on Monday, and I smoked my party wings for lunch on Tuesday. All of that to say I'm pleased with my purchase. The thermometer is off big time. However, I just...
  17. bigsyd

    Thanksgiving Smoked Turkey Service Help

    That's close to what I was thinking. $50 is what I had in mind. I'm going to write out my costs and try to zero in on a good price. Thanks
  18. bigsyd

    Thanksgiving Smoked Turkey Service Help

    I'm planning to smoke turkeys for a fee this coming Thanksgiving. However, I have no clue how to price this service. I guess I could try to figure my cost of materials and determine what my time is worth. I want to give them the option to supply the turkey or I supply the turkey. Has anyone...
  19. bigsyd

    Butcher Paper

    Yes, I'm thinking kind of like wrapping a package/gift. Tuck those ends under the brisket and let the brisket weight keep the flaps down. I'm always leaking juice when I pick mine up. I will try a new twist as described.
  20. bigsyd

    Butcher Paper

    While we're here on the subject, any suggestions on how to properly wrap a brisket. I don't think I wrap mine as tight as it should be.
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