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Christmas Turkey
I have done 24+# birds. Let me tell ya its darn hard to get them to 140 in under 4 hours. I started adding cure to my brine for that very reason. I normally smoke birds around 275. with a bid that size and I assume its not brine cured (IE cure added to brine) I would bump your temps up to... -
Lo-salt Cured and Smoked Turkey
Looks GREAT hope mine turn out that good -
MERRY CHRISTMAS Every One
I wanted to wish each and every one on SMF a very Merry Christmas, and a safe and prosperous New Year.- sprky
- Thread
- Replies: 5
- Forum: For New Members
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RE: Bearcarver's health
I have no idea how I missed this. Must be the long hours and not enough time to serf. I wish John all the best and a speedy recovery. My thoughts and prayers go out to to you and your Family. Get well my smoking friend.- sprky
- Post #204
- Forum: For New Members
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brine a frozen turkey
I have brined a partly frozen turkey. Let me say it worked but not near as well. I am with JJ here brine a thawed bird. My turkeys are in the brine for 3-5 days, I use a lower salt brine with cure added. I have yet to have a mushy bird using the lower salt. almost all the turkeys I brine are... -
8% Solution turkey, Brine still?
I do turkeys all the time, that have been injected. Natural turkeys are just too darn expensive. I brine them using around 1/2 cup salt per gallon water. I have yet to have an over salty bird, and mine usually sit in the brine for 3-4 days. check out several of my posts on turkey. the turkeys I... -
Honey brined turkey trial run
My 14 pound turkey went into the brine tonight. I will smoke it on Sat. try it out and take the rest to work on Mon. If we like this brine this will be used for or Thanksgiving day turkeys. My brine isn't exactly as planed, My helper (oldest son) made a mistake on measurement of salt, and... -
Smoking a 20-pound bird for an hour or two, then finishing in oven: Recipe for disaster?
First off let me say some very sound advice has been given, already. With that said I have smoked 20+ pound birds for years. I have a master forge 2 door gasser. I do this 1 of 2 ways. 1 way is I smoke at higher temps 250+ closer to 275 if at all possible. The other option the one I use most... -
Honey brine and injection
In all honestly that isn't the goal, just a side affect. Since I smoke 20 + # birds I add the cure to keep them safe if I don't hit the 140 in 4 hours. On the flip side several years ago I was out of cure so I used smaller birds and left it out. EVERYONE asked/ stated the turkeys didn't taste... -
Honey brine and injection
OOPS my bad guys, You are TOTALLY correct. Boiling the pink salt makes it ineffective and I knew that. I didn't proof read so i didn't catch omitting mixing in the pink salt after it cooled. -
Honey brine and injection
Hi all, I'd like your all's thoughts and opinions on this brine. The wife wants a Honey brined turkey this year, so I came up with this variation of shakes honey brine. 1 1/2 Gal water 5 oz kosher salt 24 oz honey 1 1/2 oz pink salt 4 bay leaves 1 tsp pickling spice 1/2 tsp ground cloves... -
Pulled pork on pizza?
Your going to LOVE it. its the best pizza around I feel -
First smoke in awhile
Looks like a good start. I can relate to the not smoking for awhile. I haven't smoked any thing in awhile my self do to my job, and I'm going threw withdrawals.........LOL Welcome back to the world of smoky goodness. -
Keeping pork butt warm in oven all day
I myself have never tried to hold a butt this long. Nor have I had a butt of that size cook in that short of time, that's like 45 min per pound. The shortest time I have cooked 1 in was 1.25 hours per. I'm not saying its imposable just never had it happen to me. Are you 100% positive the temps... -
Pork Loin w/ Q-View... not a promising start
Looks like you overcame the short falls of a grocery store butcher. I would have made a bacon weave to wrap the two together. I most likely would have added a stuffing of some kind as well. I'll bet it comes out great. AS was already stated it will cook fast so watch it closely. -
First Pork Shoulder - with some Qview
LOOKS GREAT. Good too hear every one likes it, makes it all very worth while when your loved ones and friends rave on your smoked meats. -
Baby-back ribs smoking help
Chef Jimmy gave you GREAT advice. I couldn't have put it better. -
Second and third pork butt!
Looking good. going to be mighty fine eating there.
