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congrats !! i have the same smoker and have found that with a charcoal basket and simply flipping over the smoking chamber's ash pan to use as a baffle i can easily manage 225..however every smoker is different..good luck bud
i did brine mine for about 16 hours..it was only a 3lb breast you can buy at wally world for like 9 bucks..heres a link to the thread showing the finished breast http://www.smokingmeatforums.com/t/111544/first-pulled-pork-and-a-turkey-breast-w-qview-maybe-a-bear-view#post_693896..
the brine was...
so..i accidentally left a turkey breast out on the counter for about 3 hours..it had just been taken out of the fridge..after realizing it i quickly threw it in the freezer to rapidly cool..it was still cool when i picked it up..think its okay to smoke still?
well thank you sir..i am my biggest critic and as such, am always afraid of food poisoning and bad tastes etc...so i try to be very wary of what i make..the advice i receive from this website from gentlemen like yourself and the many others on this site i find to be invaluable..b4 i take the...
looking good..i just did my first butt the other day and i got rushed by a bunch of hungry ppl..i wasnt winning the waiting battle..... so i had to pull it at 180 and wasnt able to let it rest...so my lesson is learned..
thanks stan..i do have a general recipe i follow for rubs..the binder thing is a great idea and is something ive been thinking about for a while now..what im talking about is when i think i need 2 cups of rub for a brisky and i use 1 3/4 cups..i put the remainder into a jar..over time the i...
im doin my first boston butt ever 2mrw, along with a turkey breast and im goin to bake an apple pie on the grill..
heres a little qview of the prepped meat and poultry before tomorrows smoke..
the butt is covered in mustard with a sweet rub on
breast is taking a bath right now..man the...
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