Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
To be honest, I never even did an internal temp. I could tell by the feel of it that it was done. That and just pure luck. It puts brisket to shame.
Yeah I saw the same ad for Tri-Tip. I’m heading out now to pick some up.
Did a pork butt yesterday. Slathered with mustard and seasoning, spritzed several times with Apple Cider Vinegar, never wrapped, pulled at 203F, and allowed to rest for 1.5 hours before being pulled. Damn. Good.
I've heard so many good things about tri-tip, but I have never smoked one or even tried it. I have never seen it in the store, but will definitely be on the lookout now.
I'd like to thonk everyone for the feedback on the tri-tip, Which I found out our Fareway doesnt sell. Anyway getting to the turkey. Yes it's all about the prep and overnight brining. It's amazing.
It’s been a while but I’ve done a couple in the summer, not cold weather. I don’t recall all the time / temp particulars but I brined, pulled the skin back to lay bacon across the breast, then pulled the skin back. Cut up an apple , an orange, and an onion and threw those in the cavity. Brushed a little peanut oil on the skin. QA Mgr at a Jennie-O turkey plant gave me the instructions. They were really good. Best turkey sandwiches I ever had.
I should add- don’t brine if your bird is already injected with a solution or it could end up being mushy. But try to get a “natural” bird that hasn’t been pumped and go the brining route.
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I did a turkey breast yesterday that turned out pretty good. Just a heads up that there seems to be a shortage of turkey breasts this year so if you want one for thanksgiving, start looking now. I just did a basic 2 part pepper/1part salt at 275 for about 3 hours. I wrapped it after 90 minutes with 1/2 stick of butter. Cooked to 160 and let rest for 15 minutes. Next time I'm going to try and leave it unwrapped to see if I can get some more color.
Oh and I brined it for 6 hours.
Oh and I brined it for 6 hours.
Since thanksgiving is only my wife and I, I tried looking for a boneless turkey breast last weekend and only found one at the store. They had plenty of bone in. Thought it was weird, but didn’t think anything of it at the time. But your comment now has me thinking more about it.
I did pick up the single breast at the store.
I called a meat processor to secure a uncured bone-in ham for my inlaws Thanksgiving meal. The damn thing weighed over 25 pounds, and so I trimmed the sides a bit to get it to fit into 5 gallon bucket for a curing/wet brine solution. Well the bone extended past the height of the bucket so I had to use a saw to cut some of the bone off.
I sorted got some serial killer vibes from doing it, but I can't wait to smoke that piece of meet.
I sorted got some serial killer vibes from doing it, but I can't wait to smoke that piece of meet.
kcbob79clone
Well-Known Member
Had a 18" Weber charcoal grill and did the indirect method (bought a rack and the rails with a drip pan). Buy a fresh turkey only and have them punch in the doneness plug. Put 25 briquettes behind each rail and get them hot. Add 8 briquettes to each side each hour and wait for the plug.
Best turkey you will ever have. Can also do pork shoulder and other meats using the indirect method.
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Something I did this weekend when I had a buddy come over was smoke some burgers to see how that turned out. Put a little bit of spice on them and let them sit for about an hour and they were actually really good. Glad my dad recommended it.
