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I am smoking my first turkey this year, figured I would make a rest run this weekend! Purchased a new Camp Chef smoke vault and can't wait! My question is that the brine soliton does not fully cover bird, I used the slaughter house brine. Should I just rotate every so often or add more water...
I did use the yellow mustard when I applied the rub, did not add any liquid when foiled, although when I took out of oven there was a lot of fluid on pan
Bama BBQ, I have a brinkmann smoke n pit (I know it's not the best but I bought it from a guy at work and it is brand new). Tried to keep 225, at one time it spiked above 300 but not for too long. No foil wrap until I finished in the oven at 215 until IT was 195. We had a whole hog butchered and...
Made a pork shoulder today. 7 hours in smoker and finished in oven. Didn't turn out too bad. Slightly dry in areas and the bark ended up soft for some reason. Giving a Tri tip a shot next weekend. Any tips are appreciated on this cook or any future endeavors. ( I'm using an iPad and cannot...
Thank you bruno994! I did use lump charcoal. Also a side question, where should I put a water pan when I use the smoker portion, in the offset fire box or in the grill itself
I had one bad experience 2 years ago with charcoal (my own fault) I recently purchased an off-set smoker/grill and made some ribeyes last night. I have heard that I should be cooking them with indirect heat, however they were not getting done do I put them directly over the coals. They turned...