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  1. cripplecreek

    Injecting Pork Loin With Brisket Au Jus

    I'm smoking a pork loin tomorrow.  I have some frozen au jus from a brisket i smoked a while back.  Thinking about injecting the loin with it.  Any thoughts or suggestions? Thanks,   Mike
  2. cripplecreek

    Turkey soup from carcus?

    Does anyone have a good recipe for making soup from a turkey carcus? Just messed up a turkey.  Trying to make the best of it. Thanks, Mike
  3. cripplecreek

    13 lb. turkey in 3 hour.. possible at 280*?

    Brined a 13 lb turkey (my first) for 12 hrs and put on the smoker using hickory and apple at 280* Thursday a.m. and went hunting.  Came back 3 hrs. later and the calibrated temp probes in each breast read 175 and 165 respectively.  I had also put on a breast at the same time and it read 155 at...
  4. cripplecreek

    Maximum smoking temps for turkey?

    About to smoke my 1st turkey (13 lbs in 8% solution) in the a.m. for noonish meal.  Brining tonight for about 12 hrs.  How high can I go on smoking temps and how long will it take to get to 165 IT.  Any other last minute tips are also appreciated. Happy Thanksgiving to all Mike
  5. cripplecreek

    Black Cherry ok for smoking?

    Being from the south I have access to a lot of black cherry (prunus serotina).  Is this one of the cherry woods that would be good for smoking.  If you break a twig or cut into the wood it has a strong pungent smell.  Anybody got any ideas?        Thanks, Mike
  6. cripplecreek

    Anybody Smoked a Coon?

    Being the redneck country boy that I am, I have some guys that work for me that eat coon and talk about how good it is.  I've never tried coon myself but have them offered to me all the time.  I figure that If I'm going to try one it will have to be smoked.  Anyone have experience here (or...
  7. cripplecreek

    What species of Maple wood?

    I've never smoked with maple wood but would like to try it.  Being in Louisiana I have access to a lot of red maple.  I'm guessing that most people using maple wood are using sugar maple or maybe silver maple.  Is there going to be a difference in the smoke and is one species preferrable to...
  8. cripplecreek

    Apple chips vs Apple chunks

    I just received a bag a apple chips and thought I was getting chunks (3"x3").  Having never used the small chips, I'm not sure how to use them in my offset using charcoal.  About to smoke a boston butt and a few small venison roasts tomorrow and need some quick advise.  Thanks,  Mike
  9. cripplecreek

    need ideas on venison hind quarter

    Need help with a couple of deer hind quarters. Wasn't sure what forum to post this on but having just done a brisket, i'm hoping this smoke would be similar.  Any suggestions with regard to brining vs injecting (and with what), should meat be left on bone, should I foil, smoke to what temp for...
  10. cripplecreek

    1st packer brisket w/qview

    I put a 14 # brisket at 11:00 p Saturday nite after LSU game.  I rubbed it down with Jeff's Rub and smoked it in an aluminum broiler pan using a small chunk of mesquite, then switched to hickory for the rest of the smoke.  Kept temps from 220-235.  I never opened the smoker lid until 6:30 a.m...
  11. cripplecreek

    How long in the cooler?

    How long can you leave a brisket foiled and wrapped in a cooler once the smoke is done before slicing/serving?
  12. cripplecreek

    Why not finish a smoke indoors?

    About to smoke a brisket and was wondering; for the sake of comfort, sleep, and worry-free temp control, why not foil at 160 and finish the brisket indoors at 220 to 195 IT since all you are doing at that pt is cooking?  I realize that this may be blasphemy to some of the tru blu smokers but I'm...
  13. cripplecreek

    Freshly cut apple wood for smoking pig?

    I'm about to trim some limbs from an apple tree.  Was wondering if it would be alright to use the would to smoke a small wild pig this weekend.  Thanks in advance, Mike
  14. cripplecreek

    Wild hog hind quarters..How to smoke?

    A buddy of mine just caught a couple of 100 lb. wild hogs and has offered me 2 hind quarters.  I told him to bring them on.  Now what?  Would love some step-by-step smoking ideas.  Thanks,  Mike P.S. I might talk him out of the back straps too.  Need help here too!
  15. cripplecreek

    Saved pork butt drippings..now what?

    Just finished a pork butt to pull.  Did the whole thing in a roasting pan so I could save the juices. Poured the juices into a separate container and put in freezer for 10 min.  Scraped the fat off the top and now have a bowl of jelled juices.  Would welcome any ideas on how to best use it.  BTW...
  16. cripplecreek

    Dark Bark on pulled pork?

    Was wondering why a dark bark is desireable for pork butt that i intend to pull.  What does a dark bark on any meat provide?   Thanks in advance, Mike.
  17. cripplecreek

    adjusting thermometer after calibrating?

    After calibrating meat thermometers do u simply make a mental note to add/subtract when actually smoking with the thermometer?  Do some thermometers allow you to adjust them after calibration.  (i use the maverick et-7 and et-73)
  18. cripplecreek

    Resting a pork loin?

    After taking a pork loin to 140-145 do you rest it in a cooler just as you do a brisket, butt, etc.?
  19. cripplecreek

    H2O for even temps?

    Would putting a pan of water at entrance of smoke chamber from firebox help even out temps throughout the smoke chamber (reduce hot spots)?
  20. cripplecreek

    Finishing Sauce on Pork Butts?

    Is a finishing sauce necessary for pulled pork butt?  About to do one this weekend and would sure appreciate some input.  Thanks in advance!!
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