Toggle sidebar

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.
  1. 20140926_053636.jpg

    20140926_053636.jpg

    • azsmokermark
    • Media item
    • Comments: 0
    • Album: Another Chuck Roast In The Smoker
  2. 20140926_053656.jpg

    20140926_053656.jpg

    • azsmokermark
    • Media item
    • Comments: 0
    • Album: Another Chuck Roast In The Smoker
  3. azsmokermark

    Another Chuck Roast In The Smoker

    IT is at 145 and has been there for almost an hour.  Smoker holding steady at 253.
  4. azsmokermark

    Another Chuck Roast In The Smoker

    Everything I've read says to wrap at 160-165 IT and then go to 190-205 IT, but I'd rather not unless they look like they are drying out.
  5. azsmokermark

    Another Chuck Roast In The Smoker

    The last one I did was not pulling well so we sliced it.  My wife and I ate most of it the first night, a little nibble here, a little nibble there.  Before we knew it, it was almost gone.  The smoker is holding steady at 253 degrees and I can hear the juices sizzling in the drip pan below.  I...
  6. Another Chuck Roast In The Smoker

    Another Chuck Roast In The Smoker

  7. azsmokermark

    Another Chuck Roast In The Smoker

    I have 3 chuck roasts in the smoker, each about 3 1/2 pounds.  The rub is black pepper, onion powder, garlic powder, and rosemary. It went into the 250 degree smoker at 4:30 PM and is getting smoked with Hickory and Cherry.  Once will get sliced and one will get pulled and these two will be...
  8. 20140925_165020.jpg

    20140925_165020.jpg

    • azsmokermark
    • Media item
    • Comments: 0
    • Album: Another Chuck Roast In The Smoker
  9. 20140925_164337.jpg

    20140925_164337.jpg

    • azsmokermark
    • Media item
    • Comments: 0
    • Album: Another Chuck Roast In The Smoker
  10. azsmokermark

    Comment by 'azsmokermark' in media '20140914_175325.jpg'

    This is the turkey right after taking it out of the smoke vault.  Notice the neck was left in the bird and charred a bit (we did not eat that anyway so no big loss).  It did have a wonderful mahogany color.
  11. azsmokermark

    First Time Turkey Smoke - This Saturday

    Here's an update on the turkey meat from my recent smoke.   While I was not real happy with the way the meat did no easily come off the bone, I do realize, and I was reminded, that low and slow would have likely produced better results.  I do believe the smoke permeated the meat overnight.  I...
  12. azsmokermark

    First Time Turkey Smoke - This Saturday

    We had my parents over for dinner, mom always likes trying my new attempts at cooking, but dad is very picky.  I know I get a good review of my cooking. We made dressing to go with the turkey and my wife decided to use 1/4 cup of the separated (fat removed) drippings in the dressing.  That gave...
  13. azsmokermark

    First Time Turkey Smoke - This Saturday

    Here are a couple pictures of how the turkey turned out.  It looks great.  It smells great.  Oh, and the gravy smells and tastes great.
  14. 20140914_175325.jpg

    20140914_175325.jpg

    • azsmokermark
    • Media item
    • Comments: 1
    • Album: First Time Turkey Smoke - This Saturday
  15. 20140914_175352.jpg

    20140914_175352.jpg

    • azsmokermark
    • Media item
    • Comments: 0
    • Album: First Time Turkey Smoke - This Saturday
  16. azsmokermark

    First Time Turkey Smoke - This Saturday

    Just took a peak at the bird.  It is looking nice and brown.  It has been cooking for an hour and a 45 minutes now and the IT is 151.  Took the foil off the ends of the legs and wings.  Another hour should do it.  I'll check the breast and thigh temps with my Thermapen to get a second reading...
  17. First Time Turkey Smoke - This Saturday

    First Time Turkey Smoke - This Saturday

  18. azsmokermark

    First Time Turkey Smoke - This Saturday

    This is not the 20 pounder I planned to smoke.  That one had freezer burn so I got another one.  This one is 14 pounds. This bird has a dry brine rub on it.  Going in the smoker at 2:00 PM for about 2.5 hours at 325 degrees or until IT is 160. Temp probe into the breast. This pan is for the...
  19. 20140914_135417.jpg

    20140914_135417.jpg

    • azsmokermark
    • Media item
    • Comments: 0
    • Album: First Time Turkey Smoke - This Saturday
  20. 20140914_135437.jpg

    20140914_135437.jpg

    • azsmokermark
    • Media item
    • Comments: 0
    • Album: First Time Turkey Smoke - This Saturday
Top Bottom
Back
Clicky