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Another Smoked Turkey Question
I go low and slow. You'll cruise through the danger zone. Brining is okay. I like the sweetness in a brown sugar or maple sugar cure. I will brine from 1 to 2 days in the fridge. Here's a pic of my dad. The skin doesn't get crispy, but we dive right into it as soon as it cools off enough... -
How to Charge for whole smoked turkey?
What are your competitors charging? I've seen mail order birds from $60 to $80 for a 10-12 lb bird. If you're just local, the bird is going to be $30 to $40. It also depends on how many you are doing and how they're packaged. Shipping is still more. I do it a couple of different ways. I... -
Meat slicer
That's the one I have and I think it does a great job. I have to cut some ends off to get the whole strips of bacon cut, but the ends cook up just fine, too. My biggest suggestion is to make sure your bacon is almost frozen when you cut it. As it gets softer, the fatty pieces will get caught... -
smoking turkey
I brine my turkeys, too, usually for 2 days. I don't inject but make sure you wash it thoroughly. I like apple and hickory and I do mine at 225-230ish range. For a 10-12 pound bird, you're looking at about 8 hours. Here's a pic with my dad. Bacon Wrapped. I thought it would infuse some... -
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I'm going full dark side... Bought a MES
What's the smoke box? I don't recall seeing that before.- mfreel
- Post #5
- Forum: General Discussion
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Selecting my first brisket to smoke
I recommend looking for a whole packer closer to the 10-12 lb range. Leave the point on. You can trim the fat depending on how much there is, but I like to leave 1/4" or so on there so I don't trim real hard. 225-235 for 18 hours...about. I like this rub for briskets: 4 T kosher salt 4 T... -
Best Digital 2 probe wireless thermometer set? That can wirelessly go far with temp readings
Ditto ET 732- mfreel
- Post #6
- Forum: Meat Thermometers
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Snack stick case hardening
...no way I could wait 20 hours for stix. I think I could eat the whole batch right out of the smoker. Dave always has cool info.. -
Snack stick case hardening
That sounds right, but I think you're leaving them in there too long. I think you can be a little more aggressive with your temp bumps and get your cooking time down to around 5 hours. Just my 2 cents. -
Orange Soda pulled pork with a Q-view
Geez. Can't leave folks hangin' like this. -
Why don't I get a smoke ring using my AMNPS????
RHD, that's EXACTLY what I was looking for. Here are a couple quotes from the article: "All this Blonder research busts a bunch of myths. The smoke ring is not cause by the billowy white stuff, it is caused by gases (NITRIC OXIDE and CARBON MONOXIDE). It is not enhanced by paprika. It is...- mfreel
- Post #15
- Forum: Electric Smokers
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Why don't I get a smoke ring using my AMNPS????
Actually, I'm interested in the science around it. I don't stop long enough to look at my brisket. It's gone too fast!!!!!!- mfreel
- Post #11
- Forum: Electric Smokers
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Why don't I get a smoke ring using my AMNPS????
I did a half-arse search for this but nothing immediate came up. Why don't I get a red smoke ring using my AMNPS? Not a big deal. Just aesthetics, but I was wondering. BTW, I won't be giving up my AMNPS anytime soon. Thanks for looking! Mike- mfreel
- Thread
- Replies: 20
- Forum: Electric Smokers
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Brisket Help
Yum. Looking at around 15-18 hrs. I don't foil mine. Some folks do. Take lots of pics!!! -
Brisket Help
I will trim the fat if it's excessive. I want about 1/4" of fat. If I'm doing one, I put the fat cap up. If I'm doing two or more, I put the ones on top fat cap up and the bottom most one fat down. Hickory and oak should be perfect. How big and at what temp do you plan on doing?
