I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
I brine everything, It's just planning. I brined the lamb I smoked today in a simple brine.
IMHO hanging a turkey breast down is the way to go.
I did Prime rack of lamb today and it was fantastic.
Originally Posted by Buehler445:
I did one. Finally took the time to brine it. Brining is the way to go. I backed off the seasoning because I was worried about it getting salty on me.
Brining is the way to go. But it meh. I’m just not a big fan of turkey. If I have to fire up the smoker I’d rather do something that’s good
Originally Posted by cooper barrett:
I brine everything, It's just planning. I brined the lamb I smoked today in a simple brine.
IMHO hanging a turkey breast down is the way to go.
I did Prime rack of lamb today and it was fantastic.
It isn’t just planning, it’s also a pain in the ass for me. I don’t have a big enough fridge to hold a fair sized Turkey. This one was 16 lb.
I saw a video where the dude had a yeti food grade bucket he stuck in this giant yeti cooler and that looked easy as shit but fat boy isn’t spending a house payment on brining gear. Ended up running a cheap cooler, which was a pain in the ass to clean when I was done and didn’t hold temperature so I had to add ice half way and probably jacked up my salinity saturation but WTF ever.
So yeah, I got it done, and yeah it was good, but it was a pretty fair pain in the ass. [Reply]
Originally Posted by Buehler445:
It isn’t just planning, it’s also a pain in the ass for me. I don’t have a big enough fridge to hold a fair sized Turkey. This one was 16 lb.
I saw a video where the dude had a yeti food grade bucket he stuck in this giant yeti cooler and that looked easy as shit but fat boy isn’t spending a house payment on brining gear. Ended up running a cheap cooler, which was a pain in the ass to clean when I was done and didn’t hold temperature so I had to add ice half way and probably jacked up my salinity saturation but WTF ever.
So yeah, I got it done, and yeah it was good, but it was a pretty fair pain in the ass.
Dry brine is pretty simple; pull thawed bird out of its packaging, wash and pat dry, cover with salt inside and out, place on roaster pan with grate (so it doesn't sit in those juices), place all of it in a trash bag (try to get most of the air out), and back into the same spot in the refrigerator for three days. [Reply]
Originally Posted by Sorce:
What temp did you smoke yours at? I didn't get a ton of smoke flavor at 325. Also spatchcocking caused it to cook a lot faster.
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Not sure if you’re talking to me but I did mine at 225 [Reply]
Originally Posted by GloryDayz:
Dry brine is pretty simple; pull thawed bird out of its packaging, wash and pat dry, cover with salt inside and out, place on roaster pan with grate (so it doesn't sit in those juices), place all of it in a trash bag (try to get most of the air out), and back into the same spot in the refrigerator for three days.
I put mine on at 225F, bring it up to 350F and hold. Seems to deliver the best combo of smoke and crispy skin.
And I agree brining can be a PITA. I use a food grade bucket and if its not cold enough to keep outside, I use a small chest freezer with a thermostat override I utilize for fermenting beer. So I have to get a bit creative with whatever I'm displacing out of the freezer. [Reply]
Originally Posted by Sorce:
What temp did you smoke yours at? I didn't get a ton of smoke flavor at 325. Also spatchcocking caused it to cook a lot faster.
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225 for me too. That being said, between all the probes I have then none agree, and the burner not really being good at keeping the temp within 10 degrees, I'd say 225 was the target.
Also, I HIGHLY recommend one of these dudes if your vertical smoker is like mine and getting more water and wood chips wasn't very well thought out. It burns for 5-8 hours and the smoke is great...
Is there anything better than a properly smoked turkey the day after Thanksgiving out of the refrigerator? Only thing I can think of that comes close is burnt ends. I bet I have eaten 2 lbs of turkey so far today. Smoked two 12 pounders and had 3 or 4 lbs left. Almost all gone and it is only 2 PM the day after. [Reply]
Smoked a turkey breast yesterday. Pecan wood.
Ran around 275 to 300 most of the cook. First hour of the cook it was more on the high end around 310 for a bit. Cooked to 165 and pulled about 2.5 hrs later.
Turned out really good. Though, was hoping the skin would’ve crisped up a bit more. It looked awesome, but just wasn’t an edible skin. Was hoping running At 300 would’ve don’t the trick. But the meat itself turned out great. I sliced one breast on the bias and , I’m not sure if it had anything to do with it, but some sections of the breast were just very very chewy. Gonna slice the other breast like a Traditional carving And also used some leftovers to make a pot pie tomorrow. [Reply]
Originally Posted by Dayze:
Smoked a turkey breast yesterday. Pecan wood.
Ran around 275 to 300 most of the cook. First hour of the cook it was more on the high end around 310 for a bit. Cooked to 165 and pulled about 2.5 hrs later.
Turned out really good. Though, was hoping the skin would’ve crisped up a bit more. It looked awesome, but just wasn’t an edible skin. Was hoping running At 300 would’ve don’t the trick. But the meat itself turned out great. I sliced one breast on the bias and , I’m not sure if it had anything to do with it, but some sections of the breast were just very very chewy. Gonna slice the other breast like a Traditional carving And also used some leftovers to make a pot pie tomorrow.
Start off low and slow and crank that temp high when you're about 15-20 degrees from being finished. [Reply]
I haven't smoked anything since I moved in late august. I brought one smoker with me to the new house so today I'm going to get it prepped and ready to smoke a couple slabs of ribs tomorrow. Can't wait! [Reply]
