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  1. stickyfingers

    Need help with my thanksgiving turkey

    You can never go wrong with brining. But if you inject, brining is not really needed to get a juicy bird. There's many brining recipes but a simple salt, sugar and apple juice is hard to beat. 12hours (overnight) is plenty long enough I believe. Personally, considering your plan, I would brine...
  2. stickyfingers

    TEXAS STYLE BRISKET

    Brisket looks awesome! Thanks for sharing this info!!
  3. stickyfingers

    Turkey....HELP

    If you inject it as planned with the creole butter injection, you won't need to brine. It will be plenty juicy enough. Do it the night prior to smoking. I would suggest a Cajun rub. A little under the skin and plenty in the cavity and outer skin. It will be awesome! Here's a link to 5 I did...
  4. stickyfingers

    Offset fire management...?

    Leave your firebox door open for a few minutes when adding your split....this will help ignite your split. Your temp should not drop too much. As far as adding spits to maintain a constant temp, its a timing thing. With practice/experience you'll know when to add a split and how much to maintain...
  5. stickyfingers

    Cost Comparison - Electric versus Charcoal

    Personally, I think, the greater concern would be which produces better results.
  6. stickyfingers

    Smoke circulation with fresh air or not?

    Why would want to smoke at 100 degrees?
  7. stickyfingers

    Smoked Beard Oil

    Pretty sure I don't want my beard smelling like smoke. Peppermint...maybe. Cinnamon...sure. But not smoke. ​
  8. stickyfingers

    Done with brisket!

    Ya, don't give up! Just come back to it later. Sounds like the 3 hours in the oven dried it out. Agree with resting it in a cooler. I use a moving blanket.
  9. stickyfingers

    Barbecue taste and smell won't go away (was Burn Co.)

    Don't ask how or why I know this (you probably would not enjoy the story), but I bet the smell is in your nose. Rinse it out.
  10. stickyfingers

    Nice video by Aron Franklin on trimming a Brisket.

    I thought this was interesting
  11. stickyfingers

    Pulled pork two nights before

    I would use the smoker for sure! Your plan sounds good. Should not take long to reheat it. Add some apple juice or drippings for moisture.
  12. stickyfingers

    smoke time needed

    2-4 hours depending on preference.
  13. stickyfingers

    brisket left out to long

    I'd eat'em...probably. What was the over night temp where you live?
  14. stickyfingers

    Freezing fresh fish before vacuum sealing

    That's the way we do it also. Zip lock bag, fully covered in water. Will keep forever!
  15. stickyfingers

    Reverse flow smoker using charcoal

    I wouldn't think it would damage 1/4" steel.
  16. stickyfingers

    Smoked meats and Diabetics Please HELP

    Great advice!
  17. stickyfingers

    Smoked meats and Diabetics Please HELP

    Great advice!
  18. stickyfingers

    Built a custom smoker, Should hold 15 to 20 slabs.

    Great job! Looks good! Hope it works well for you!
  19. stickyfingers

    During the stall.....

    Me too.
  20. stickyfingers

    During the stall.....

    Wait.
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