Search results

  • 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.
  1. K

    Pork Shoulder in Smoker Skin Up it Down

    I have done both ways. I was thinking I should start skin down to allow the fat to render for half the time and pour down and then skin up the remainder time. What is recommended?
  2. K

    Smoked Turkey Woes

    Thanks all. The blackened outside i found out was due to my rub. The main ingredient was sugar ! As far as seasoning leaking . Maybe it is better to inject while in the cage to prevent from having to flip it over so much.
  3. K

    Smoked Turkey Woes

    It has salt and water and a little vinegar
  4. K

    Which has darker meat shoulder or Boston butt?

    I Smoked a shoulder the other day. The shoulder meat came out tender and moist. However I noticed the meet was more of a white meat and dark meat. Is a Boston butt darker meat cooked then a shoulder? Also, are used apple wood chips in my master built electric smoker. I really could not taste...
  5. K

    Smoked Turkey Woes

    Yesterday was my third smoked turkey not a charm! I started off by letting the turkey brine in the refrigerator for two days. Right before smoking the turkey, I pulled the turkey out and injected the turkey with Zataran‘s Cajun butter garlic injection. Then, I seasoned the turkey with master...
Top Bottom
Back
Clicky