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  1. thirdeye

    Pickle juice brine?

    I've brined wings in pickle juice which are really good, maybe add some crushed garlic and/or ginger. Pickle juice is really good as a spray for barbecue beef, like plate ribs or brisket.
  2. thirdeye

    Double Smoking a Turkey Breast ??

    I had a time gap in owning a kettle, and when I jumped back in... I went for the SNS mainly for features.
  3. thirdeye

    Double Smoking a Turkey Breast ??

    I'm pleased for sure. Last night we made a Cobb salad.
  4. thirdeye

    Double Smoking a Turkey Breast ??

    Well, this turned out to be a great experiment. As dense as these type of roasts are, I knew the peppery and smoky flavors would be limited to the surface... and I really liked the combination. The cradle was not necessary to keep the roast together, but is was super handy for spinning the...
  5. thirdeye

    Double Smoking a Turkey Breast ??

    I've had these many times before, but sliced cold for sammies or in a cobb salad and didn't pay that much attention. However, when seasoning this one, the firmness / tightness was fine, so we'll see. That said, the cradle makes spinning it 180° a breeze. I was headed toward the mayo, but the...
  6. thirdeye

    Double Smoking a Turkey Breast ??

    Well.... I'm watching March Madness and the weather. We're getting rain/snow and I'm waiting for everything to lighten up. Here is the what I'm working with as far as a cradle. With 4 cuts I could even close up the ends. Or use some stainless wire to snug up the sides.
  7. thirdeye

    Double Smoking a Turkey Breast ??

    My list of possible binders: Worcestershire Mayo Olive oil Butter / Spray butter
  8. thirdeye

    Double Smoking a Turkey Breast ??

    Oh yeah, we're on the same page in my playbook. I'm sure J Pepin (His at-home videos are wonderful) and Julia exchanged Christmas cards. I've met her... Good observation 👍. I mis-spoke, and yes... this is a high quality "deli-style" product. I just want to improve it. And I will...
  9. thirdeye

    Double Smoking a Turkey Breast ??

    I personally have never made a turducken but I have boned out whole chickens and turkeys. Sometimes un-stuffed and sometimes stuffed with pre-cooked sausage mix. When sliced, you get a mix of dark and white meat. Here is a really good video, I think I followed a Julia Child cookbook.
  10. thirdeye

    Double Smoking a Turkey Breast ??

    So far, any flavor would come from the injection, and even though the label says "oven roasted" there is a lack of color on the surface. Initially my thoughts were to go Texas style, and season it with a pepper forward rub, or a brisket rub like Goldee's. I have netting, but wanted to season...
  11. thirdeye

    Double Smoking a Turkey Breast ??

    I've had excellent results when doing a second smoke (aka flavor smoke) on things like hams, pork hocks & shanks, and even bologna. Has anyone done a second smoke on a roasted turkey breast? Here is what I'm working with. It's from Sam's Club, oven roasted and ready to eat, so it's common to...
  12. thirdeye

    Smoke time for Summer sausage

    I've been bagging mine, but numerous people go straight into the bath, even after smoking natural gut sausages.
  13. thirdeye

    Tried the lollipop thing….

    A good tip is to trim off the larger surface tendon that is visible when you pull the skin down, Next: if you see any smaller tendons, just pluck them out. If you miss them, they shrink up and you don't notice
  14. thirdeye

    Smoke time for Summer sausage

    I usually smoke for around 4 hours on day one, this is based on how much time I get from a tube of pellets when using my drum, or how cool the day is when using my Big Chief. Then return to the fridge overnight. Day 2 is about the same thing. For bringing up to the finish temp of 154°-155° I...
  15. thirdeye

    Curing meat

    There are many European sausage recipes that call for curing meat before making sausage. Here is a good read that might explain the reasoning: https://www.meatsandsausages.com/sausage-making/curing/sausages
  16. thirdeye

    How Do You Afford This Addiction?

    I'm a retired welding inspector and worked mostly in oil & gas, surface mining, and structural industries.
  17. thirdeye

    Can’t taste different rubs

    Is the lack of rub flavor only when cooking on the new UDS? Meat cooked on drum smokers (especially larger barbecue meats) have a unique flavor from the fats dripping into the coals. The flavor is similar to real "open pit" barbecue. Maybe that is confusing your taste buds?
  18. thirdeye

    Pastrami Beef Tongue

    Great idea! I was at a Safari Club cocktail party that a friend hosted, and someone brought pickled bison tongue. It was okay, but this looks great.
  19. thirdeye

    Sunday lamb ribs

    A couple of my stores including Walmart label these Lamb Breast and include a rack of ribs and a breast plate.
  20. thirdeye

    Smoking at altitude....

    I'm at 5400'. Water boils at 203° at this elevation, so my cook times are a little longer than at sea level. Now, increasing the pit temp can't raise the boiling point of water... and if I'm not careful, a higher pit temp can dry out my larger meats. With the exception of pork shoulder...
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