-
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.
Search results for query: *
- Users: brutus1175
- Content: Threads
- Order by date
-
doing my 1st whole turkey...
So, a friend just brought us a thawed, 13# bird. I have never done whole bird, but have done hundreds of turkey breast. Questions.... 1. What's a good pit temp ?? I usually do breast @ 225, should I boost the pit temp to 250 or higher ?? 2. Time ??? 3. I usually give my breast a 12 hour...- brutus1175
- Thread
- Replies: 6
- Forum: Poultry
-
30 LBS of brisket
Been a while since I posted, so I figured I'd come back with 30 #'s o' beef !!!!- brutus1175
- Thread
- Replies: 0
- Forum: Beef
-
ribs and turkey just went in (I have no idea why the pit's blue....)
- brutus1175
- Thread
- Replies: 8
- Forum: General Discussion
-
Brisket and snow...
yeah, those 2 dont really go together, however I have a bunch of people to feed tomorrow night....28 degrees was the high today, 40-50 MPH winds all day and snow off/on and cloudy all day. Oh well, briskets (around 16#-18#) were done in just under 13 hours. I injected them yesterday, rubbed em...- brutus1175
- Thread
- Replies: 9
- Forum: Beef
-
Smokin in Albuquerque....
Just wanted to drop in and say hi. I am brand new to the forum, I have about 15 years cooking experience, and have been cooking low and slow on an offset smoker now for about 8 years. Live in Albuquerque, and have a wife and 4 kids. Here's what cookin today......- brutus1175
- Thread
- Replies: 15
- Forum: Roll Call
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
