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Simple Savory Spritz/Sprays for Turkey?
Turkey is in the smoker. Brined it in Tip's brine and did a light rub of butter, pepper, garlic, and paprika. I want to spritz it however all of the spritz I have seen are sweeter (apple juice, cider vinegar, etc.) and my wife doesn't like sweet turkeys (will be a little sweet with brine)... -
18.95 ib turkey cook at 350 or 250
Just wondering because mballi3011 mentioned 40-45 minutes per pound. 15 minutes makes more sense, but I don't want to start it 5 hours before dinner and then it takes 9 hours instead. -
18.95 ib turkey cook at 350 or 250
About how long does it usually take per pound at 350'? In this thread, I've seen anywhere from 15-45 minutes per pound...pretty big difference for planning! -
Smoking 20lbs Turkey - Yay or Nay?
Just read about spatchcocking. Does that change the moisture, flavor, or texture of the finished product? -
Smoking 20lbs Turkey - Yay or Nay?
Will smoking it at 300-350 dry it out at all? Also, what's spatchcock?? Also, how long should I expect it to take? -
Smoking 20lbs Turkey - Yay or Nay?
I've read a few places that do not recommend smoking a turkey over 12lbs since it will be in the danger zone for too long. I have a 20lbs turkey I was planning to smoke for Thanksgiving. Am I okay to smoke it? -
Smoking butterflied pork butt...any difference?
Should I rub the inside before folding it over?? -
Smoking butterflied pork butt...any difference?
I figured I could probably tie it. We'll see how it turns out. ThankS! (and yes, I didn't know it was butterflied until I got home) -
Smoking butterflied pork butt...any difference?
So I bought a couple of butts from Costco. I brought them home and realized they are butterflied (completely cut open so that it can lay flat). I'm going to smoke one this weekend and was wondering a couple of things. First, will it be as moist? I thought it may not be since it's not all... -
Spare ribs question - post smoke foil or not?
What's a cambro? Also, how long is too long to to have the ribs sit in foil in a cooler? I don't want them to get soggy or mushy. -
Spare ribs question - post smoke foil or not?
In honor of college football kicking off today I'm smoking my first slab of ribs (spare ribs st Louis style). I am doing two slabs, one with the 3-2-1 method and the other straight up with no foil for 6 hours. After the ribs are done should I foil and stick in a cooler like you do for butts? If... -
PP - 190 and sit for hour or 195-205' and no sit?
I don't like soggy meat either. I'm just trying to go by what I read. For my first PP, I took it out at 190' and let it sit in the cooler for about 45 minutes. It was tender, but it was not very easy to pull. I like the big crispy bark which is why I didn't foil it at 160 (which I did last... -
PP - 190 and sit for hour or 195-205' and no sit?
I foiled it and kept it in the smoker until 197'. I let it sit for a few minutes but had to pull it as dinner was already an hour late and we had a few guests. It pulled wonderfully. The bone pulled right out. It was very tender. I could see how letting it sit in a cooler would have helped with... -
PP - 190 and sit for hour or 195-205' and no sit?
I started at 3am. That gave me 17 hours for an 8-9lb butt. I figured I would be okay...lesson learned! I've got it foiled in the smoker now at 270ish. It's only at 185' right now. We'll see. -
PP - 190 and sit for hour or 195-205' and no sit?
Well, I thought I planned ahead enough but the dreaded 4 hour plateau killed me. It's 2 hours until dinner and my 9lbs shoulder is at 181'. Let's say it hits 190' at 7pm (dinner at 8pm), should I pull it, foil it, and put it in the cooler for an hour or keep it in the smoker until it gets to... -
Pork Shoulder Pulled Pork Questions
Do you put only juice in your water pan or a diluted mixture? -
First Butt/Smoke - Wood catching on fire - Please help
I was using wood chunks when this happened. I then thee on a couple of weld chips after I removed the burnt chunks to try something different. -
First Butt/Smoke - Wood catching on fire - Please help
I'm looking at the instruction manual. There is a base grate that you put lava rocks on top of. Then the water pan is above that and there is a grate that rests on top of the pan (to catch drippings I presume. Finally you have the cooking grate on the very top. In the smoking instructions, it's... -
First Butt/Smoke - Wood catching on fire - Please help
The lava rocks are on the bottom grate and the wood chunks are on top. The water pan is over that and the meat above the water pan. (There is a grate that goes between the lava rock and the water pan that I removed as it didn't allow enough room for wood chunks. I've got the wood wrapped in a... -
First Butt/Smoke - Wood catching on fire - Please help
Also, does on fire/burnt wood create bad flavor or too much smoke flavor? I've transported the burnt wood to my grill for now, but once it dies down could I use it again?
