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Who's smoking meat this weekend?

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bwarbiany

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BTW point by itself would be too fatty for burgers. I usually mix about 50/50 point and chuck by weight. Which is STILL very fatty--but that's how I like my burgers. It allows me to cook them to safe (150-160 degree) temps without giving up any juiciness.

If you don't like your burgers very fatty, you'd want to mix the point with a much leaner cut.
 

Dgallo

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BTW point by itself would be too fatty for burgers. I usually mix about 50/50 point and chuck by weight. Which is STILL very fatty--but that's how I like my burgers. It allows me to cook them to safe (150-160 degree) temps without giving up any juiciness.

If you don't like your burgers very fatty, you'd want to mix the point with a much leaner cut.
I’ve see Steve Renella use point and venison(I think it was prong horn) in burgers. Can’t remember the ratio though
 

bleme

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My wife volunteered me to take a smoked turkey to the family Christmas Eve dinner and pulled pork to the Christmas Day dinner. I wish I had known a couple days ago so I could have the turkey thawing!

I'm considering putting the pork on the top rack to make the turkey self-basting. Thoughts???
 

bleme

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It was a tight fit but it worked. Cut the thickest part of the fat cap off the pork and draped it over the seasoned breast. Turkey was done in 5 hours and I wasn’t going to be home so I wrapped up the pork and put it in a 200F oven for the next 21 hours. Both turned out awesome!
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Dgallo

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Did you cover that stuff in compound butter?!!!!!!!
Yes sir, herb butter with garlic, rosemary, and thyme. Put a pan under it and used it to baste the prime rib as it smoked.
 

Knightshade

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hmm..smoked pumpkin pie does sound interesting....might be trying that as well...🧐

I'm going this route w/turkey. Never done, pretty new to smoking in general.
Realized I never posted up how this turned out. Was a hit, expectation is for me to do it again this year.

Right before I pulled it off the grill
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Getting ready to cut
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and I suck at slicing...but this was how it was ultimately presented.

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OG-wan Kenobi

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Gotta be honest. I googled that with content filter set to “strict”.
Yea my wife has been giggling like a school girl over the name (I get it)- It's a fully wireless thermometer however I am not finding the ambient temp as accurate or responsive as I would like however the concept is awesome.

Amazon.com: The MeatStick X | 260ft Wireless Meat Thermometer Withstanding High Temperature for BBQ, Smoker, Oven, Deep Frying, Sous Vide, Stove Top, Rotisserie, Kamado: Industrial & Scientific
 

Dgallo

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Yea my wife has been giggling like a school girl over the name (I get it)- It's a fully wireless thermometer however I am not finding the ambient temp as accurate or responsive as I would like however the concept is awesome.

Amazon.com: The MeatStick X | 260ft Wireless Meat Thermometer Withstanding High Temperature for BBQ, Smoker, Oven, Deep Frying, Sous Vide, Stove Top, Rotisserie, Kamado: Industrial & Scientific
Your wife and my wife definitely have the same sense of humors.

her maiden name is Villa and my last name is Gallo, so when we would travel in Spanish speaking countries she would always set our reservations under Gallo-Villa which translates to Cock-House and can be taken as a brothel...she would find it hilarious when the hostess would laugh at us
 
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I had a good hunting season this year so this weekend i intend to make deer bologna. I mix up a 10lb batch, 8lbs venison 2lbs beef with all my spices and tender quick, stuff into cloth casings and let in hang for 3 days in the garage (below 40f) then it goes to the smoker, i do add some liquid smoke when i mix up the meat because just the smoker doesnt penetrate the meat as it has started to cure by the time it makes it to the smoker. it typically turns out great so fingers crossed it goes well this weekend.
 

GrogNerd

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BubbaQ2's 16th victim: 7.5 lb picnic roast.

Grog's Tasty Butt™

3.5 hours in the smoker last night, another 6.5 hours in the oven today

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Rodent

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Smoked up a pair of large chuck roasts in the BGE at 235F with a mix of Pecan and Apple. Dry brined for 36 hours with sea salt and fresh cracked black/green pepper. Pulled from the BGE when inside temp was 195F and then pulled apart after a rest.

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Made for a great topper in this morning's breakfast

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