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  1. marsmulligan

    De-Brining a Self Basting Turkey

    Evo - that was my line of thinking as well. I am going to put it to the test. Thanks for the info
  2. marsmulligan

    De-Brining a Self Basting Turkey

    Thanks for the input guys. Dude - I think I will give it a try. I usually get fresh birds, this one just feel in my lap (so to speak). Thanks again. Mars
  3. marsmulligan

    De-Brining a Self Basting Turkey

    I have a 13# Turkey packed in 8% solution. I would like to use my own brine. Is it possible to de-brine the factory juice by soaking in water only (in the refriger)? I would think that if the salt gradient is greater in the meat that the salt would flow out to the bucket of water. Then I could...
  4. marsmulligan

    Howdy for Tulsa, Oklahoma

    Thanks everybody. Got my new baby seasoned last night. Had a blast, and all I smoked were a pair of thermometers. Played with the flu and vent, checking temps and making notes and drinking Patron. Picked up a couple of briskets this morning, gonna smoke them up for the OU tex game tomorrow –...
  5. marsmulligan

    Howdy for Tulsa, Oklahoma

    Thanks for the warm welcome and good advice. Pam and a fire is how I broke in the Hasty years ago. Some things don't change. Today is day 2 of Jeff's Ecourse. Can't wait to get the email. I love the board already. Can't wait to smoke a fatty, I had never even heard of those, and all I can say...
  6. marsmulligan

    Howdy for Tulsa, Oklahoma

    Hello to the board. I just brought home a new Horizon horizontal offset smoker. So far my trusty ol Hasty-Bake doesn't seem to jealous, but then again I haven't fired the new guy up yet. I have quite a bit of experience cooking with the Hasty at temps from about 250-up. I have had nothing more...
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