Now ya did it .Fat side (and bone) up or down?
I'll give the first up .
Now ya did it .Fat side (and bone) up or down?
Now ya did it .
I'll give the first up .
That was your first smoke , and it looked fine . You just have to learn the tweaks . I do a lot of poultry , and you should try another .I don’t think I’ll be doing another chicken. Turkey legs perhaps…
I do love Chachere’s seasoning, I will definitely hunt down the injection.That was your first smoke , and it looked fine . You just have to learn the tweaks . I do a lot of poultry , and you should try another .
Look for Tony Chachere's injection at the store . Works wonders , and an easy place to start . Then you can move on to making your own brines and injections .
A fun tool, but consider it an advisor, not a professor. Your hands, with a sharp probe, will teach you more about tender meat than a thermometer ever could. Internal meat temp is only a suggestion, not a destination.I must go now to shop for my new remote reading, multi-probe thermometer set up!
Absolutely.A fun tool, but consider it an advisor, not a professor. Your hands, with a sharp probe, will teach you more about tender meat than a thermometer ever could. Internal meat temp is only a suggestion, not a destination.
A butt at 203°F may be perfect one time and underdone/overdone the next. Different animals make the difference. Butts, briskets, picnics, chuckles will talk to you when you probe them for tenderness.
I have heard others say the same thing. Apparently some have a meat resting cooler used for nothing else.Personally, I wrap right out of the smoker and put in a cooler with towels for a couple of hours. The rest time does yummy things.
Personally, I wrap right out of the smoker and put in a cooler with towels for a couple of hours. The rest time does yummy things.
top vent about ¼ open
Hahahahah! I’ll give you that one. Not that I haven’t heard that before…X2 ... your Butt looks scrumptious ( I had to) ...
Next time run with top vent wide open... all temp control is done with bottom (intake) vents ... If you have the smoker choked down with the exhaust (top) vent then you are holding back any stale smoke
Any large cooler will work. Doesn't have to be a dedicated one. I used a rolling one for years because it was big, just added a few more towels. These days I found this one a while back that works pretty good.I have heard others say the same thing. Apparently some have a meat resting cooler used for nothing else.
I’ll give that a try next time. Very much in the trying different things to figure out which I like best stage right now.
Better late than never, right?!?
might try brining/injecting a bird
I will give that a try with my next bird!I would have suggested the fat cap UP... this lets the fat render down and soaks into the meat instead of dripping into the pan and losing it ...
Myself I only brine my birds... Overnight is plenty long enough... Base brine is 1-1-1 .... 1 gallon of water.. 1 cup of kosher salt ... 1 cup of sugar ...