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  1. nathanjwtx

    Jeff's bacon wrapped turkey tenderloins

    I haven't brined anything before and was really surprised how moist and succulent the meat was. I imagined that soaking them in salty water would make them really salty but that wasn't the case. I've already been asked to do them again next year! Sent from my HTC One_M8 using Tapatalk
  2. nathanjwtx

    Jeff's bacon wrapped turkey tenderloins

    I hadn't either but I believe it's the equivalent of a chicken tender; the inner muscle under the breast. Sent from my HTC One_M8 using Tapatalk
  3. nathanjwtx

    Jeff's bacon wrapped turkey tenderloins

    Turned out pretty good. Lots of happy eaters 128513 Sent from my HTC One_M8 using Tapatalk
  4. nathanjwtx

    Jeff's bacon wrapped turkey tenderloins

    Sorry about double post 128542 Sent from my HTC One_M8 using Tapatalk
  5. nathanjwtx

    Jeff's bacon wrapped turkey tenderloins

    Just reached 155 after about 75 minutes. Sent from my HTC One_M8 using Tapatalk
  6. nathanjwtx

    Jeff's bacon wrapped turkey tenderloins

    Hour or two maybe? Sent from my HTC One_M8 using Tapatalk
  7. nathanjwtx

    Jeff's bacon wrapped turkey tenderloins

    I'm having a panic now as they don't appear to be whole tenderloins. It looks like they've been cut in half. Any ideas on how that will impact the cooking time? :eek:
  8. nathanjwtx

    First 4th July Brisket: Cut in half or leave whole?

    I figured out that probably my smoker is too small and that the thicker end was too close to the firebox. I took the thick piece off and wrapped in foil. It's now sat in the oven at 190.
  9. nathanjwtx

    First 4th July Brisket: Cut in half or leave whole?

    Weather blew over luckily. Hit 177 IT after just 5 hours. Was expecting the stall by now. Not foiled yet.
  10. nathanjwtx

    First 4th July Brisket: Cut in half or leave whole?

    Thanks all for the advice. Brisket on the smoker complete with lightening show in background!
  11. nathanjwtx

    First 4th July Brisket: Cut in half or leave whole?

    Seems like I'd best get it going on Sunday night. Not sure that my smoker is good enough at holding temperature to leave it unattended is where the problem lies. How about if I don't wrap it at all? Is that an option?
  12. nathanjwtx

    First 4th July Brisket: Cut in half or leave whole?

    We're having a cookout this 4th for the family and a few neighbours. Grandpa is doing ribs and I'm doing brisket. I've only smoked brisket once and whilst it was ok, it didn't hold a torch to my pulled pork; mainly becauise I didn't cook it long enough I think. That was a 7-8lb brisket. I've...
  13. nathanjwtx

    New smoker from Texas

    Thanks Gary. I'm up in Wylie. Whereabouts are you? Sent from my Galaxy Nexus using Tapatalk
  14. nathanjwtx

    Making rub vs store bought

    I found Salt Lick to be, well, really really salty. The other spices didn't really come through at all. Stanley's Rib Rub is my current favourite. Sent from my Galaxy Nexus using Tapatalk
  15. nathanjwtx

    Vertical Offset smokers; does it matter if juice from meat above drips on meat below?

    Now that is some science! 128522 Sent from my Galaxy Nexus using Tapatalk
  16. nathanjwtx

    Vertical Offset smokers; does it matter if juice from meat above drips on meat below?

    Awesome, thanks for the advice. I figured it wasn't much of an issue else these smokers wouldn't be so popular. Sent from my Galaxy Nexus using Tapatalk
  17. nathanjwtx

    New smoker from Texas

    I love my straw hat! Good advice rabbithutch. Can you explain snake method a bit more? Sent from my Galaxy Nexus using Tapatalk
  18. nathanjwtx

    Vertical Offset smokers; does it matter if juice from meat above drips on meat below?

    I'm looking at a Dyna-Glo vertical offset smoker, the regular rather than the wide (although same question would apply to any vertical smoker I guess) . So far I've only used a horizontal smoker. If I want to do a brisket and a pork shoulder at the same time, do I need to worry about juice/fat...
  19. nathanjwtx

    New smoker from Texas

    Yes sir, boots and hat were amongst the first purchases. After the grill :D I have a Outdoor Gourmet dual fuel twin grill with an offset smoke box. Trouble is, it leaks smoke, and presumably heat as well, like a sieve. It needs constant attention to keep it on/around temperature. I've been...
  20. nathanjwtx

    New smoker from Texas

    Thanks Jasper! I had a panic attack during the pork smoke yesterday that it wasn't going to hit temperature. At 6.5 hours I wrapped it in foil but grill wasn't getting hot. Turns out my fire box was clogged and so the coals were suffocating. After I scraped the ash to one side I got the temp...
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