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Turkey help
So, it has been a while since I have done turkey so I need some help as I have only done breast in the past at lower temps. I have a 20 pounder I am going to be cooking for my family. Will let the bird brine for 24 hours or more prior to cooking. I am cooking on a WSM and will be running hot... -
Smoking a store bought ham
I found a nice suggestion of a mixture of honey and dijon mustard on the ham prior to going on the smoker. After a couple of hours, spray with pineapple juice and wrap. After about an hour, unwrap and spray with more pineapple juice and slather with brown sugar, which will make a nice glaze... -
6 pound chuckie
I hit a stall when the IT was about 158 so I think I wrapped after 4 or 5 hours. After that it only took a couple more hours and then I let it rest for a while. I think total cook time was about 8-9 hours as this was a huge chuck roast and hit a pretty long stall. The other times I have done... -
6 pound chuckie
Thanks!! It was very good. Love how versatile they are. Can do beef and pepper/cheese sandwiches or go with a beef/bbq sauce sandwich. -
6 pound chuckie
- jbills5
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6 pound chuckie
Smoked a chuck roast today on my WSM. Rubbed with SPOG, used hickory and cherry. Smoked until 165 then wrapped with worcestershire and cooked until probe tender, which was 208. -
Newbie question - smoking multiple briskets
Definitely could have used more time. Use IT as a guideline, but brisket is done more by feel than anything. Start checking it at 190-195, but it isn't done until a probe or toothpick goes in like butter. -
smoking tri tip
Tri Tip Rub with whatever rub you like. I prefer Salt and Pepper...maybe a little garlic. Smoke until the IT is 105-110. Pull off smoker and let rest for a bit and then get your grill super hot or throw a cast iron skillet on the stove and crank it up. Then sear the tri tip a few minutes on... -
Chef JJ's Pork Burnt Ends
I seem to have misplaced the steps for Chef's pork burnt ends. I tried searching on the site and can't seem to find it. Anyone have a link or the steps? Much appreciated? -
Newbie question - smoking multiple briskets
Time will be the same or a bit longer. The only time it would double in time is if the meat was doubled in size as one piece. Cooking multiple pieces of the same size meat will take about the same time as cooking one. -
Any tips on making a select brisket flat edible?
Inject, mop it during it the cook, wrap it with liquid and use foil when you wrap. -
Full Packer 17# w/ qView! Don't Load This Thread Over 28 Baud Modem on AOL w/ Dialup!
I have an 18 pounder that I am cooking on Saturday. I am going to trim a bit of the flat off to grind for sausages so it won't be nearly as large, plus that will help save me some cooking time. Your brisket looks fantastic! -
My smoking debut *Pics*
I have done both spares and BB's with those racks and have gone 5 full slabs. You may have to mess with the slabs a bit to get them in there with separation, but you can do it. I am cooking on a 22.5 WSM. -
How long to smoke a Pork Loin Roast
Agreed, I try to keep my smoker at 225-235 for pork loin and ribs. Pork butt, I am okay with getting it up to 250.
