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    • soonersmokering
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    • Album: Easter Hasty Bake Bone in Lamb Leg
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    • soonersmokering
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    • Album: Easter Hasty Bake Bone in Lamb Leg
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    • soonersmokering
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    • Album: Easter Hasty Bake Bone in Lamb Leg
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    • soonersmokering
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    • Album: Easter Hasty Bake Bone in Lamb Leg
  5. soonersmokering

    Easter Lamb Leg, bone in, q-view

    Nice! Looks delicious I'm doing one similar. How much did yours weigh.
  6. soonersmokering

    Chicken legs on the Hasty

    Alright another Hasty aficionado!  I love smoking/baking wings on my hasty then tossing in wing sauce, a butter and tiger sauce mixture is great.
  7. soonersmokering

    Dry aged brisket

    I was recently told by a competition pitmaster here in Oklahoma that aging briskets 45-60 days will help tenderize them.  Apparently if you hold it by the point with the flat-end up in the air and shake it, you can get a feel for the tenderness.  He states after aging it for 45-60 days at 35-38F...
  8. soonersmokering

    Smoking a Turkey

    Cherry wood and plain old salt and pepper on the skin. After 2hrs the skin was nice and the bird was 100F internal plan on cooking it to 165F then rest one the oven until supper.
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    • soonersmokering
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    • Album: Smoking a Turkey
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    • soonersmokering
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  13. soonersmokering

    Smoking a Turkey

    Meant to upload the photos instead. I'm still a newbie:sausage:
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    • soonersmokering
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    • Album: Smoking a Turkey
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  17. soonersmokering

    Smoking a Turkey

    I then place the bird in the brine which is in a sanitized bucket making sure that it's completely submerged I add ice to maintain a temperature below the danger zone. I'll follow up tomorrow with pictures of the bird on the smoker for turkey day!!!
  18. Smoking a Turkey

    Smoking a Turkey

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    • soonersmokering
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