Smoking mine tomorrow. Using the pit boss, put it in the brine yesterday, will take it out and inject it tomorrow morning. Should take 4-5 hours at 275
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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plan for well more than needed. The bird can always go in a cooler to keep warm for a while.
18 pounds or so. Every time Ive smoked one, ive done it 250-275. Every recipe or video you can find on youtube, the vast majority do it 275-300 ish
What did you think of the OTT chili? I haven't done it, but it seems to be all the rage right now in a lot of smoking groups. I'm not 100% sold on letting all of the fat from the meat run into my chili. I think I would almost rather cook them side by side to get the flavor without the grease.
Got an 18 pounder that I started brining last night and will throw on my smoker at 325 tomorrow morning. Will probably baste with a little butter and ramp up the temps towards the end of the cook.
I think it is a bit gimmicky. I would rather brown the meat and then drain, than cook it over the top and then have to skim the grease off the top at the end.
Interesting. I still prefer 225, but to each their own.
IMO thats one of the great things about smoking turkey. There is very little you can do to screw it up, and you can do it your own way. What are you injecting it with?
Probably depends on how do you like the skin, rubbery or crispy.
I think it depends what your goal is for the skin. If you want it to be crispy and edible, then go hot. If you don't plan to eat it or are ok with it being rubbery, go low.
They sound more intimidating than they actually are. Watch a video on trimming it, use plenty of seasoning, and understand the stall. You can do it
At worse I mess it up and I go buy a bunch at ShortEs BBQ up the street.
Damn, at that rate, id just buy some and tell them it was the one you smoked lol
So is it just me? The lower the stall temperature the longer the stall? It does make sense if you think about it. When I get a stall in the low 160° s I wrap to push thru the stall quicker. Does this make sense? I have had 4 hour stalls before. Now I don't since I have started doing this when it happens. If it stalls over 170° I dont wrap because it wont stall long and it doesn't seem to dry out with a shorter stall. It seems like the end of the stall is always about 185°. Any input is appreciated.
Bone in turkey breast. Salt and pepper, 250 until 150IT, wrap with stick of butter, pull at 160, and rest for 20 minutes. Turned out good.
There is about a 1% chance you time it out right so that it's ready when you want it to be.
Plan is to have it done a few hours early and throw it in the cooler.
I didn't have any issues with it being greasy. I think if grease dripping into it is a concern, just go with a leaner ground beef. It did have a good smoke flavor that I don't usually get with chili. The over the top style gave it almost a double-smoked flavor with both the meat and remaining chili being smoked separately and later combined. The recipe I used was from Traeger which was more beef broth based compared to a tomato sauce base that I usually do. Next time I will just make my regular chili recipe and make it Over-The-Top style instead of Traeger's recipe.
I do agree with @iahawks that it is a little gimicky, but it still had great smoke flavor.
I was concerned with the grease initially, but it wasn't an issue. And like I mentioned, go with leaner ground beef if it is a concern.
