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Smoking a turkey.
I have not tried using cure in my poultry brines yet. I use a NSF food-grade 5-gal. bucket to hold enough for a turkey and standard brines are for every gallon of water: 1 cup sugar, 1 cup kosher salt, plus whatever you want to flavor it with (in my experience you can go pretty crazy on flavors... -
Smoking a turkey.
I like brining whole birds but I have done many fine turkeys with nothing more than a dry rub. I wouldn't pay much attention to that "solution" on the package. When I started brining I thought that solution would interfere with it so I did two cheap chickens in an experiment (one soaked in ice... -
My first Brisket attempt, advice please
I personally use a foil pan covered in foil sheets because I like to make some "juice" and throw in some veggies. I foil it at 165-175, whenever I catch it and remove it for resting around 200 or whenever a toothpick or thermometer probe feels tender sliding in. A lot of people here like Chef... -
First whole chicken
Man that chicken looks great. I also pull the meat on whole birds like you have done. For myself its easier to store and work with as leftovers, also I like mixing the white and dark meat up for sandwiches. Those little grocery store "fryers" are great to practice on. I don't think you have... -
Sweet Delicious RIBS ! ! ! ! with Q-view
I agree about the chunks; chips are useless. The chunks are also thick enough to burn as coals for a little while too instead of just turning into little blackened croutons. -
2nd Brisket - Following Brisket and Burnt Ends Newsletter
Yes briskets are all different. I've had some real tough ones go up to 17 hours before they were tender and others that were done by dinner time. -
brisket burnt ends.JPG
- austinl
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Smoked Brisket and it's uses
Here is a recipe for a smoked brisket potato soup that is killer for leftover brisket. http://www.smokingmeatforums.com/t/112819/brisket-potato-soup-leftovers The only thing I've changed is I now use (due to advice on this forum) a shallow skillet to make the roux instead of a sauce pot. -
How To Make A Proper Ice Bath
When my current thermometer gives out I think I'm going to get me a thermapen. I have learned too many lessons before about the value of quality tools.- austinl
- Post #10
- Forum: Food Safety
