Search results for query: *

You are a kind soul, I'd be putting that bounty in the freezer for myself!  This is one of the few things that I haven't smoked yet, you've given me the motivation!

This is an old post, but sure came in handy.  Thanks!

Gonna have to try some of these, nice job and thanks for sharing!

The turkey at 180, yes it should be well done!

Has anyone had good results with a soaked cheese cloth?

To expand, I rotated the birds from left to right and I spun the birds 180 degrees once.  I also followed Jeff's tips from his latest newsletter by stuffing the garlic butter (about a pound per bird!) under the skin.  I think I'll try the ice trick as well as injecting some melted butter or EVOO...

Hello, guys and gals.  It's been a while since I've posted.  Actually haven't been smoking as much as I'd like.  I'm about to have a lot of vacation time, so that will change! I've been nominated (again) to smoke turkeys for family thanksgiving.  That would be 2 turkeys, one for my side and one...

Try putting a piece of lump or a briquette in with your wood chips and see what happens.  That worked for me on my MES.  But, I went back to a charcoal smoker for this exact reason.  I believe there is better flavor that way.  Everyone has their own preference...

Thanks for this thread...just ordered 2 replacements

I'm going to give this a whirl.  Thanks for the details.

What temp did you take that to?  That pulled pic looks awesome!

I just got mine in the mail recently and plan to break it in this weekend.

Nice pull back!  I've always done St. Louis style with spares, too...but now I'm gonna have to try the whole.

I plan on pulling the beef around 135* IT.  Here it is soaking up a beef rub that I found on this forum.  I brushed a very light coat of spicy deli mustard for the rub to stick to.  I am out of the plain yellow, so what the heck. Here is the butt getting all happy.  I am also out of plastic...

That makes sense now.  Thanks for clearing that up.  I'm a first timer with this cut.  Can't wait to try it out.  Now I've realized I need a slicer.

I picked up a 8 lb butt and a small sirloin tip (2.5 lbs or so?).  Never done one of these, can't wait to get to it on Sunday.  I got all the fixin's for ABTs as well.

I am planning to smoke a butt Sunday.  I saw this sirloin tip roast (which I've never done) and thought I'd give my butt some company.  (insert dirty joke here). My question:  does this butcher's twine serve a purpose, or do they just try to pretty it up?  Should I cut it off?

 I use Rendezvous all the time, and its great...but I've been using this rub recipe from a friend that does comps.  I added a lot of Cayenne pepper to the rub to kick it up.  The sweet glaze with the after kick of the spicy rub and the pink smoke ring all the way to the bone made some tasty...

Here they were going in the foil and then right when they came out 2 hours later.  I didn't get finished pics, but I whipped up a glaze that turned out awesome.  I didn't measure anything, but threw these ingredients in a sauce pan:  Sweet Baby Ray's sweet and spicy, wicker's marinade, honey...

It's 67* right now in the Memphis area.  Early dose of spring and sunshine.  So, what do folks like us do?  You're damn right.  Fire it up.  BB's on the smoker and ABTs to come.  Also going to do some beans and mac n cheese in the MES.  I'm gonna see how big of a dent I can put in this case of...