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  1. scotsman

    Billbo's world famous dry rub & BBQ sauce recipe's

    5 TABLESPOONS of garlic?  That's alot no?  I just did a head of garlic and barely got 1!
  2. scotsman

    Pulled Pork

    Rubbed a 10# boston pork butt with Jeffs Rub.  Going to put on the smoker tomorrow.  Have you guys added an extra little bit of the rub on the pork once its pulled?  I saw it on some food show on TV and thinking about trying it.
  3. scotsman

    20# Turkey

    when i put it on the smoker can i just cover it in butter then bacon on top like in the oven?  Would you put it in a roasting pan?
  4. scotsman

    20# Turkey

    actually just put it in slaughterhouse brine.  hope it comes out ok.
  5. scotsman

    20# Turkey

    I'm actually just thinking about rubbing it and leaving that overnight.  Sounds like way less work and easier.  Anyone have a good rub?
  6. scotsman

    20# Turkey

    Yes it's already thawed.  What injection do you suggest?
  7. scotsman

    20# Turkey

    I've been given this Turkey with 8% enhanced solution to smoke tomorrow.  Can anyone give me a recipe to brine this in to make it the most delicious possible?  I'm planning on throwing it on the Traeger tomorrow @ 325F.
  8. scotsman

    3# Sirloin Tri-Tip

    sliced up half of it today.  bout to make some yummy sandwiches!
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    0baojuK.jpg?1

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  10. scotsman

    3# Sirloin Tri-Tip

    got it back to 135 and now resting...
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    LuA11Xa.jpg?1

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  12. scotsman

    3# Sirloin Tri-Tip

    oops fire went out and it dropped from 133-131 with the maverick.  probed it with the thermapen and its under 130...  gonna bring it back to 135, will this be a problem?
  13. scotsman

    3# Sirloin Tri-Tip

    also how do you reheat it properly without drying it out?
  14. scotsman

    3# Sirloin Tri-Tip

    I was thinking about pulling it at 130 IT.  Will that be too soon?  I like medium rare and since it will go into the fridge to slice wouldn't it keep it rarer when I reheat?
  15. 3# Sirloin Tri-Tip

    3# Sirloin Tri-Tip

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  17. scotsman

    3# Sirloin Tri-Tip

    Well I rinsed it and patted dry then added salt, pepper and garlic powder.  No onion powder as when I went to get it it was in HUGE clumps.  The garlic powder was the same way but was able to salvage some.
  18. scotsman

    3# Sirloin Tri-Tip

    so no rub on it?  just throw it straight onto the smoker or just apply the rub on top of the marinade?
  19. scotsman

    3# Sirloin Tri-Tip

    Have had it marinating in zesty italian since yesterday.  Should I rinse off the marinade and put on a dry rub before putting on the smoker, or just throw it on as is?
  20. scotsman

    pulled pork today *q-view*

    smoker is running a little cool at ~190, not gonna mess with it though.
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