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  1. linedpaper

    Chicken Thighs

    Thanks! Chicken ended up finishing 45 minutes earlier, but wrapped it in foil and it was all good.
  2. linedpaper

    Chicken Thighs

    I'm doing a pork loin tonight, however one of my guests is allergic to pork so throwing in some chicken thighs too. Pork loin is typically about 2 hours at 240, I'm only doing 4 thighs so I figure it shouldn't throw that off too much. Will the chicken take about the same time or longer at that...
  3. linedpaper

    Dry Brine and Injection - Turkey

    Thanks, i'll take a look!
  4. linedpaper

    Dry Brine and Injection - Turkey

    Smoking my first turkey this year.  I'm going to do a simple dry brine (Judy Bird recipe) and then smoke it with apple and pecan wood.  I just picked up an injector as well, was thinking a garlic butter type concoction.  Any suggestions on a recipe for an injection marinade that would go well...
  5. linedpaper

    Wood for turkey

    Thanks for the advice!  I'm going to try my pecan/apple blend for this first one, hopefully comes out well.  I personally like the heavier/spicy flavors, but my guests do not so I think this will provide something they will all like.
  6. linedpaper

    Wood for turkey

    Was wondering what you all use. I'm thinking about mixing pecan with either apple or cherry. Sent from my iPhone using Tapatalk
  7. linedpaper

    First time turkey

    I never had the time as I was out of town too much on the weekends leading up to Thanksgiving and couldn't find a turkey at the store prior to then.  I just have to get it right the first time :D
  8. linedpaper

    First time turkey

    Thanks for all of that info!  With a dry brine spatchcock turkey at 325 or so, any guess on how long I should allow for that?  Aim for an IT of 160 or so? Thanks, Tim
  9. linedpaper

    First time turkey

    Thanks for the info!  I have a SmokeVault, haven't tried to go much above 260 yet so I'm not sure how hot I'll be able to get it.  
  10. linedpaper

    First time turkey

    I'm going to do a practice run turkey before Thanksgiving rolls around.  My practice I'm going to go a bit smaller if I can find it, but game time will be about a 15lbs turkey.  In the past before I had a smoker I've always done a dry brine and oven bag.  While the skin never came out crisp, the...
  11. linedpaper

    Chicken and Pork Loin

    I think they both came out ok.  I put a little too much salt in my rub for the chicken, should have measured instead of eye balled.  I also had a couple of pieces of boneless skinless breasts in there, those came out a bit tough, but I kind of figured they would.
  12. Chicken and Pork Loin

    Chicken and Pork Loin

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  15. linedpaper

    Chicken and Pork Loin

    Great, thanks for the advice!
  16. linedpaper

    Chicken and Pork Loin

    Thanks!  Should the chicken have a 30+ minute rest like with pork and beef?  I'm guessing my pork loin will be about 2 hours on smoke to reach IT, at least that's what my last one took.  At 250 is about 2 hours right for chicken or should I expect longer?
  17. linedpaper

    Chicken and Pork Loin

    I'm smoking some chicken pieces and pork loin today.  I'm comfortable with the pork loin, not sure on the chicken as it's my first time.  I've got some thighs and legs with bone and skin, but the breasts are boneless skinless which worries me a bit.  Was planning on aiming for 230-250 temp.  I'm...
  18. linedpaper

    First Tri-Tip

    Thanks for the advice.  I seasoned a couple of hours before putting it on.  It took just under 2 hours on the smoker.  Then a quick sear and rested in foil in the smoker for about 45 minutes.  Everyone loved it, and I was happy with the result.
  19. First Tri-Tip

    First Tri-Tip

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