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  1. redrocker65200

    The Bacon Chili Cheeseburgerdog Fatty...

    How much hamburger did you use?  And how long did it take?  Might give this a try this weekend.  
  2. redrocker65200

    New Smoker, 1st Time Smoking

    Let me start by saying I am fairly new to all this myself. My first try was chicken breasts with bacon on top. Simple rub i got from a member here. Just salt, pepper, garlic powder, onion powder and I used Italian seasoning since I did not have thyme. 3 hours at 225 and an internal temp of...
  3. redrocker65200

    Turkey breasts

    Well. I ended up doing the breasts I had. Three hours at 225 and they turned out pretty good. Little too much heat in the rub, but thats my bad. I think I put too much on. Either way, they came out good. Not dry at all. Will be doing that again soon. Pics will follow, but they are on my...
  4. redrocker65200

    Turkey breasts

    Well i decided to try the ones i have and see what happens. I looked at every store in the area and could not find whole turkey breasts. What the heck. If it doesnt workout we go outtodinner. Lol
  5. redrocker65200

    Turkey breasts

    Thanks Al. I am thinking of scrapping the pieces and going back to the store and looking for one 4 to 5 pound breast. With the skin. Then i think it will work a bit better, right?
  6. redrocker65200

    BDSkelly ~ Dueling Turkey Breasts

    They are boneless. And yea. I am getting the feeling they might be too small. Might go to the store and look for a piece in the 4 to 5 pound range instead of 3 one pound pieces. Thanks for the info.
  7. redrocker65200

    Turkey breasts

    Ok. I have done some searching but now I am even more confused. I bought 3 breasts each about a pound or so in weight. They are boneless and skinless. I am going to skip the brining because my wife is concerned it will be too salty. My plan is to smoke between 225-250. Use Apple wood at first...
  8. redrocker65200

    BDSkelly ~ Dueling Turkey Breasts

    Perfect. Thanks. I plan on doing it to temp but wanted to get a ballpark on the time. The breasts i have are about a pound or so each. I was thinking between 225 and 250. No skin, wife said it is better without it.
  9. redrocker65200

    BDSkelly ~ Dueling Turkey Breasts

    I hate to be late but I am going to do turkey breast wed. Can i ask how big they were and how long it took. I made up a rub recipe that i got from chef. I have done chicken breasts and they took about 3 hours. Just trying to get a estimate
  10. redrocker65200

    First pork butt smoke.

    Awesome, thanks.  I will give that a try next time.  I think the bulk of my "problems" were that I tried to speed it up in the oven.  My thought was that since I had the apple juice in the pan, I could kick up the oven a bit to speed things up.  I think that was a bit of a mistake.  Going to try...
  11. redrocker65200

    What to do when you are waiting for a 15 lb brisket

  12. redrocker65200

    More Sweet Bologna

    My question exactly.  It sure looks good.  Would love to know the details on how long, what kind of wood and what temp.  Might put that on the list of things to try.  
  13. redrocker65200

    First pork butt smoke.

    Funny you should say that, my smoker (Smoke Vault 18 propane model) seems to be able to hold at 250 with not much problem.  220 to 225 it was a bit more finicky.  It would creep up from 220 to 230 within a few minutes. and turning the knob ever so slightly made it drop down below 220 a few...
  14. redrocker65200

    First pork butt smoke.

    Thanks for the compliment.  I actually warmed some of the leftovers for dinner last night and it was a bit better.  Had a bit more flavor.  I think next time I am going to try and keep the heat at a constant and run it in the smoker until done.   Give my self plenty of time and foil and wrap in...
  15. redrocker65200

    First pork butt smoke.

    Thank you sir.  I am sure I will try again, but will make more time for it than I did on this one. 
  16. redrocker65200

    First pork butt smoke.

    OK. Finished product. It was not bad. But a couple of things I learned. Start earlier. I could have started at least an hour earlier to give it more time to cook Be a bit more patient. I played with the temp to get to the magic 165 when I probably could have left it alone. That goes...
  17. 20160420_182950.jpg

    20160420_182950.jpg

    • redrocker65200
    • Media item
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    • Album: First pork butt smoke.
  18. redrocker65200

    First pork butt smoke.

    OK. Hit 165. Here is what it looked like. Smelled really good. We shall see if we eat before mi
  19. 20160420_161109.jpg

    20160420_161109.jpg

    • redrocker65200
    • Media item
    • Comments: 0
    • Album: First pork butt smoke.
  20. redrocker65200

    First pork butt smoke.

    You are right. According to the post that I took the directions from it should have hit 165 an hour ago. Lol. Oh well. Live and learn. In the oven now.
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