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My nephew, who is a grand master pitmaster wannabee, was impressed! He smokes chickens, ribs, and briskets but never a turkey.
He thought it was pretty good also.
I am going to try it again for Christmas and see if I get the same results.
OK. So last year I bought a fresh 12lb turkey for $36.00 at the local meat market.
I found a recipe and brined it.
Smoked it at about 250.
It was OK.
This year I bought a frozen butterball 12lb turkey for about $10.
I put salt and pepper and olive oil on it.
Smoked it at about 250.
And it...
I have been smoking for about 3 months and occasionally get the strange taste on the outside of the meat. I get this especially when using mesquite.
Any answer to this? how do I get it to stop?
I have see the 3-2-1 method of cooking ribs. It calls to splash the ribs with apple juice and wrap with foil for 2 hours.
What does the apple juice do? Can I use other juices?
I think I know the answer to this, but just wanted to make sure since I got a boatload of youpon holly from my sister inlaw. The official name is Ilex vomitoria . As it's name says, if you cook with it, you will vomit or have diaheara.
Yes?