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Bird was fantastic. 3 different people including my mother (who’s thanksgiving turkey trumps everything) said it was the best turkey they have ever had. Will definitely do again. Well worth the effort. Ribs were outstanding as well. Merry Christmas to all!
merry Christmas all. On the menu at my house smoked turkey galantine and 4 racks of ribs for good measure. Deboned the turkey yesterday and Brined it in buttermilk for about 20 hours. Stuffed with stuffing and rolled this morning. Thanks to Tallbm for inspiration. His original post is here...
Thanks for the advice. I was going to do the deboning and prep the night before. How long did it take to smoke? My bird is 21 pounds from the store. I would think on,y a couple hours. Thanks for the help
Looks incredible and I have been inspired by you’re post. Thanks for sharing. I’m going to try this for Christmas with the family coming over. Did you Make a gravy with it? Was wondering about that as I am not sure how a traditional gravy would be with a smoked turkey.
Cure 16lbs of bacon in pops brine for 2 weeks. Put it under a fan to dry it out over night gen back in in he fridge for a day. Cold smoked it for 30+ hours. When I went to take it off it was wet. Any reason why that would be? I dried it off with paper towels and put it back in the fridge for...
I make bacon fairly regularly using pops brine and cold smoking for roughly 24h. 14 days in the brine, 5 days, drying out in the fridge, smoke for 24 hours, then rest 5 more days in the fridge to let the smoke mellow out. All in all it spends roughly a month in the fridge. How much longer can it...
I have had a pork butt on since 6am. Pork Temp got up to 190 so I took the foil off to try and get a bark on it. My temp has now dropped to 181? What's the deal? I am suppose to be eating in an hour? Running the smoker between 225-250. I can't wait another 3 hours to eat. Can anyone give me...
got 20 lbs of butts smoking right now and i figured id throw in some gloves of garlic. Any tips on smoking garlic would be appreciated. Going to cut the tops off of the whole clove/cluster and smoking at 230 for a couple hours. The main question i have is how can i store it. Ive heard...
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