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Am I Old School?
I've been seeing where a lot of you recommend pulling a bird at 170F. I'm supposing this is the thigh temp, but I'm not sure. I was reared that 160F for a boneless piece of bird was good. 170F for bone-in piece and 180F at the thigh for a whole bird was sufficient to kill all would be bacteria... -
Wireless thermometer suggestions
I used Taylor for years with mixed results. Bought the Thermapen and never looked back.- slick4591
- Post #16
- Forum: Meat Thermometers
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Smoking first turkey - first post too
In my opinion never ever stuff a bird you're gonna smoke! Allows too much time for bacteria to grow in it and you're asking for problems. My rec is to temp the thigh at 175 and pull. Lots pull at 170, but I like to take it a little further. -
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Oak for Brisket?
I agree that mixing pecan or hickory with the oak will give the better result. -
Kielbasa Sausage Attempt: Success!!!
Sure looks like some good eatin"! If you don't mind sharing your recipe, I'd love to have it. -
Brisket Packer Question
I agree, Blue. I cook for customers, not necessarily myself.;) -
Brisket Packer Question
I'm already seeing some of you have different cooking methods than I. I never separate a brisket before cooking and always cook with the fat side up. When the brisket is cooked (sorry, I don't use a thermometer either) I separate the two roasts and use the point for chopped brisket and the flat... -
Wanted to Say Hi
Okay, since you asked, here's some ribs and butts I recently did for the family. -
Wanted to Say Hi
Wasn't me, but I wanted to name my resto that. The wife talked me out of it because there was a place here named Pecker's and most of the town wouldn't go there because of the name. She said that this small town wasn't ready for a place called Slick's. I never regard myself as a pro, only a... -
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Wanted to Say Hi
Wanted to stop by and let you know who the guy behind the Slick name is. I've been smoking for around 35 years and professionally since 2003. I owned and operated a BBQ restaurant almost four years until I figured out that catering was less work and more money. So I got rid of the resto, built...
