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Dry Brined Turkey on a WSM?
Thanks all for the response. Wife pulled rank on me. I now have to wait until Christmas to smoke a bird. She wants her Mom to get a traditional Thanksgiving. However you all have cleared the doubt I had. So I will post back with pictures once I get to smoke the boid. -
Dry Brined Turkey on a WSM?
Wanted to get opinions from you all about doing a dry brined turkey on a WSM. The last 3 years I have dry brined my turkey for 3 days in the fridge. As sorry as that bird looks going into the oven, the results have been great. This year I am going to smoke the turkey. I want to hear if anyone... -
Well, We Went And Done It!!
Nice tats. I don't get 'em for the simple reason that in '79 I got hit by a dump truck. I have scars from that all over the left side of my torso. I don't need any more body art. Life Tatoos.- bakerman
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Farm Tour 2021
More of a Guy Clark fan myself, but music is music. Those ribs look good. Well done. -
SPUN A DUCK ON SUNDAY….FIRST TIME!!!
Al, that duck looks good. I was thinking about trying duck, but I may pass. Wife is not a fan, and I need to feed her or she get ornery. -
1st Monster Brisket on WSM 22.5
Thanks people! I'm going for pulled beef Sammy's, with some horseradish mayo on a slider roll today. I don't have to cook for a few days now 😃 -
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1st Monster Brisket on WSM 22.5
Well dinner was a success. Everyone ate their fill. There is still a mountain of beef waiting for you all to roll in 🤣. I have to admit it was a little over cooked. Fall apart tender and delicious. The point was great. So moist I hardly had to chew. No real smoke ring, and slices didn't tug at... -
1st Monster Brisket on WSM 22.5
Thanks Chopsaw. I'm getting hungry. Gotta get my wife to the grocery so we can fix up the sides. Hope it goes well. Pics when I take it out of the oven. -
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1st Monster Brisket on WSM 22.5
Back again. Meat was probe tender@200 degrees. About 4:00am. Wrapped in a cooler until just a hour ago. Meat was hot but was @148 degrees. I heated my oven to 170 degrees and the brisket is in there now. Climbing back up slowly. I was surprised by how quickly it was ready. I guess because it... -
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Can't decide tri tip method
I only smoke mine to 130 degrees . Remove and foil rest for 30 minutes. Tender and juicy. TriTip at 205 degrees? I think it would be hard as a rock. Just my 2 centavos. -
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1st Monster Brisket on WSM 22.5
Fat Side Up, that's what T-Roy says. I'm rollin' with Texas on this one. -
1st Monster Brisket on WSM 22.5
One day Chopsaw I will be in the retired club. Hopefully next year or thereabouts. Fat side up in the WSM , the heat comes up the side and rolls off the lid. At least that was my understanding. If I've got that wrong I hope I find out before I get rolling LOL. -
1st Monster Brisket on WSM 22.5
I’m getting ready for my first brisket on my WSM 22.5. The brisket is a $100 dollar, 21lb monster. I have never done a hunk of meat this big before so I’m excited to advance my skill set. I’ve been scouring the Forums Beef pages for info as well as Youtube. I think I’m all set. Here is the plan... -
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Peruvian Chicken and Cajun Rice
Well I did the Peruvian Chicken last weekend. Turned out pretty good, the meat was really flavorful and the skin was delicious, but could have been crispier. I had the WSM up to 377 degrees at the end. I have some pictures if y'all need proof. LOL. For added enjoyment I also did my first spatch... -
WSM - willing to give it one last shot before giving up
indianaman79, You have come to the right place for help. I can attest to having the same issues with my 1 month old WSM 22.5. To start with they do burn hotter, but after a few (I am at #6 ) cooks it does settle down. Don't give up! I found that I was using too much charcoal in the chimney to...- bakerman
- Post #6
- Forum: Charcoal Smokers
