- Nov 17, 2013
- 2
- 10
Once again I found myself looking for ways to smoke a turkey, so here I am.
I live in VERY rural south-central Texas on 32 heavily wooded acres. I am a Houston native, however. We raise Texas Barbado hair sheep which is a breed originated from the Barbado Blackbelly and Rambouillet and Mouflon sheep. The ewes are polled. The rams grow large horns and can be very dangerous when sexually mature. If you are looking for lambs to throw on the pit, we sill have 6 ram lambs left to sell from this lambing season. We also have a lovely St. Croix ram, 2 white Dorper ewes, and St. Croix / White Dorper mixes. These are hair sheep too. We fly white homing pigeons for "White Dove" releases. We have city dogs who would love to kill our animals if they could. We have two cats. And we have all sorts of things that go bump in the night, that also go bump in day time hours.
We smoke in a wrought iron smoker with a separate fire box that we bought years ago off the side of the road from someone who hand-makes them. On rare occasion we smoke on our Weber. We normally use the Weber for cooking steaks, meat patties, hotdogs, etc. Our smoker has a thermometer screwed into the lid. We regulate the heat with the damper between the fire box and the pit, and with the damper on the top of smoke stack.
The only wood we cook with and smoke with is Post Oak and Live Oak from our ranch. I start my fires with about 5 Kings charcoal brickets, and small pieces of wood. I LOVE playing with fire all day! But must always be careful to watch for poisonous snakes when pulling wood off the wood pile.
I make a damned good smoked packer brisket seasoned only with oak smoke, and brown sugar packed baby-back pork ribs seasoned with oak smoke. My husband does most the Weber cooking as I know I would destroy a steak, but I can smoke a cut up chicken on the Weber.
I tried smoking a turkey in 2006 and it was HORRIBLE, in my opinion. I would like to try to smoke one this Thanksgiving and/or Christmas. I know nothing about brining other than what I have read here and there. I am not much of cooking fancy. I just want to learn a simple brine (would consider brown sugar in it), and how to smoke with no flavorings other than our Post and Live Oak smoke.
Other than that, not much more to say other than I like smelling like wood smoke, and I loved smelling like my horse when I still had her.
TxGal
I live in VERY rural south-central Texas on 32 heavily wooded acres. I am a Houston native, however. We raise Texas Barbado hair sheep which is a breed originated from the Barbado Blackbelly and Rambouillet and Mouflon sheep. The ewes are polled. The rams grow large horns and can be very dangerous when sexually mature. If you are looking for lambs to throw on the pit, we sill have 6 ram lambs left to sell from this lambing season. We also have a lovely St. Croix ram, 2 white Dorper ewes, and St. Croix / White Dorper mixes. These are hair sheep too. We fly white homing pigeons for "White Dove" releases. We have city dogs who would love to kill our animals if they could. We have two cats. And we have all sorts of things that go bump in the night, that also go bump in day time hours.
We smoke in a wrought iron smoker with a separate fire box that we bought years ago off the side of the road from someone who hand-makes them. On rare occasion we smoke on our Weber. We normally use the Weber for cooking steaks, meat patties, hotdogs, etc. Our smoker has a thermometer screwed into the lid. We regulate the heat with the damper between the fire box and the pit, and with the damper on the top of smoke stack.
The only wood we cook with and smoke with is Post Oak and Live Oak from our ranch. I start my fires with about 5 Kings charcoal brickets, and small pieces of wood. I LOVE playing with fire all day! But must always be careful to watch for poisonous snakes when pulling wood off the wood pile.
I make a damned good smoked packer brisket seasoned only with oak smoke, and brown sugar packed baby-back pork ribs seasoned with oak smoke. My husband does most the Weber cooking as I know I would destroy a steak, but I can smoke a cut up chicken on the Weber.
I tried smoking a turkey in 2006 and it was HORRIBLE, in my opinion. I would like to try to smoke one this Thanksgiving and/or Christmas. I know nothing about brining other than what I have read here and there. I am not much of cooking fancy. I just want to learn a simple brine (would consider brown sugar in it), and how to smoke with no flavorings other than our Post and Live Oak smoke.
Other than that, not much more to say other than I like smelling like wood smoke, and I loved smelling like my horse when I still had her.
TxGal
