- Dec 27, 2016
- 1
- 10
Greetings from the Four Corners area of NM. I bought a new smoker at Thanksgiving and learning to use it. So far I've enjoyed Chicken, Turkey, Ham, Brisket and Bacon; all were delicious. Gonna do a pork loin later in the week.
I've noticed that the brined meats seem to cook much faster than most of the recipes I'm following, any suggestions? Example, brined the turkey for 16 hours then smoked it at 250 degrees and it was done in less than 3 hours. I followed the recipe and it said it would take 6 to 7 hours. Skin was rubbery but the meat was perfect. Am I doing something wrong?
I've noticed that the brined meats seem to cook much faster than most of the recipes I'm following, any suggestions? Example, brined the turkey for 16 hours then smoked it at 250 degrees and it was done in less than 3 hours. I followed the recipe and it said it would take 6 to 7 hours. Skin was rubbery but the meat was perfect. Am I doing something wrong?
