Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
DSCN2491.JPG
- austinl
- Media item
- Comments: 0
- Album: Thanksgiving Fish
-
how many smoke there turkey a day early
I smoke all kinds of meat for my own consumption and just heat it up later. There is nothing wrong with it, in fact most of the time it is still just as good several days later if I'm only reheating single portions at a time which really makes one wonder how some BBQ restaurants can produce... -
What is the "danger zone"
I've done plenty of turkeys upwards of 16 pounds at 220 and none have taken over 4 hours to reach 140. If you follow FDA guidelines the more important factor to consider is making sure your turkey is fully thawed before you start cooking because that will certainly cause it to breach that 140... -
doing my 1st whole turkey...
Why in the world would you start that type of smoker so early and not put anything in it? I have an old-fashioned wood burner that weighs just shy of 500lbs and I can get it heated up in around an hour. -
GREEN BONE IN SHOULDER
It's called bone souring and it is very bad indeed! Good way to trust your instincts though. -
-
Myron Mixon Turkey
I didn't even think about the rub but you would be correct. My point was he said there wasn't any salt in that recipe and I was simply pointing out that there was likely salt in the broth he used. A container I have in my cabinet now (not reduced sodium) says it contains 800mg per cup. -
Myron Mixon Turkey
Most "store-bought" chicken broths have more than enough salt in them. -
Will I make it in time
If you put it in at 1am it could be ready for breakfast! All turkeys I've done have weighed between 12-16 pounds and all took less than 10 hours at 225. -
First timer - brisket
You could try foiling with some juices towards the end. I actually use a roasting pan and have found many mop sauces work great for that purpose. It looks like you cut it just fine. -
First timer - brisket
Sounds like a good target to me. You can judge it by sticking it with a toothpick until it reaches your desired tenderness. -
First timer - brisket
There is a sticky about a basic brisket smoke here. Give it a try, it sure is a tasty meat and I have a brisket and potato soup recipe on here for leftovers; yum! -
Saturday Cue-view
Fish is one of my favorite things to smoke. Don't overthink it; its one of the easiest meats to smoke. In fact I'm brining two salmon filets to our thanksgiving meal this year. -
First timer - brisket
Yeah I do mine (and pork butts) fat cap down. I think it creates a more even bark on all sides and I have not noticed the fat really melts much to "self baste" at low temps. -
brine a frozen turkey
Never tried this myself but I heard an interview on a radio show where the "guest chef" said at his home he makes up his brine like normal, chills it down to 40-ish degrees and drops a frozen bird in there for a week! He said the container he uses is one of those 5-gallon insulated water cooler... -
The Food Lab: The Truth About Brining Turkey----Let the debate begin
This guy didn't seem to focus much of his time on the flavored brines, which is mostly what is done around bbq circles. Interesting read but for all practical purposes this article just barely scratched the surface on the scope of brining. I've taste tested side by side for my own preferences... -
Sundays 2 brine test run
Chickens are great to test on; no big loss if it doesn't work out. The measurements on your brines look great. -
two butts temp
Don't forget how those stalls can surprise you. I've had very similar masses finish anywhere between 15 minutes of each other and all the way up to 5 hours apart. That later time period just leaves you sitting there ready to go to bed thinking, "really?" -
Pork Butt fat side down
In regards to this 'natural basting' theory; I started out following this logic until I noticed that if you are truly holding slow and low temps (somewhere between 215-230) the fat didn't really render much at all and just got soft. Following this method I also noticed the opposite side of the... -
Who mops brisket
No mopping here, just wait 'em out nice and slow and low.
