Who's smoking meat this weekend?

[NivekD]

I'm doing a couple of spatchcocks as well...first time. I think they should take less than an hour at 325º.

 

[finsfan]

Doing a trail turkey this weekend. Only 7-8 lbs, how long do I smoke it per pound at 350*?

 

[Melana]

Doing a trail turkey this weekend. Only 7-8 lbs, how long do I smoke it per pound at 350*?

go with the suggested timing that they use for oven roasting. insert thermometer about halfway to that time point and keep an eye on the bird.

 

[finsfan]

go with the suggested timing that they use for oven roasting. insert thermometer about halfway to that time point and keep an eye on the bird.

Thanks!

 

[snccoulter]

I am doing a TriTip on Sat or Sun. We usually smoke something at least 3 or 4 time a week be it pork or beef. I cheat though. Gas is the way to go, set it and forget it.

 

[pickles]

I'm going to brine and grill fresh turkey breast on Saturday. Specifically two pairs of ****s, 7 lbs each. Any recommendations for temp and time. I've grilled turkey before in my egg, I want to say I had it at about 350F and indirect.

 

[NivekD]

I'm going to brine and grill fresh turkey breast on Saturday. Specifically two pairs of ****s, 7 lbs each. Any recommendations for temp and time. I've grilled turkey before in my egg, I want to say I had it at about 350F and indirect.

Take them to 160º-165º internal and then a 15 min. rest.

 

[jammin]

^that sounds about right. bigger pieces of meat like that will probably benefit from the "lower" pit temp. If they were smaller I'd say hit em' at 375-400. Heck - you still might benefit from a slightly higher temp if you're like me and enjoy a little char on the meat

 

[Melana]

I'm going to brine and grill fresh turkey breast on Saturday. Specifically two pairs of ****s, 7 lbs each. Any recommendations for temp and time. I've grilled turkey before in my egg, I want to say I had it at about 350F and indirect.

What's better than one pair of ****s? Two.

Seriously though... i'd pull them at 155 and let them coast the rest of the way to done. wrap those girls as soon as they pop out and they will stay juicy.
Hmmmm juicy ****s... didn't think i had it in me!

 

[pickles]

Thanks this is all good advice. Any idea of time based on 375F ? I'm also thinking rubbing one with a southwest style rub, just not sure what yet.

 

[FATC1TY]

Planning on doing a couple spatchcocked chickens tomorrow. Going to smoke them at 325.

If I've got birds in the 3.5# range, any *rough* idea how long I should factor for cooking? I'm thinking it's not likely to go beyond 2 hours?

Yeah, should be less than 2 hours.

I normally get something around 3-4 pounds, but I actually just go ahead and cut it in half anyways, remove the backbone and breast bone.

Smoke it around 275* and then finish on high heat to crisp up the skin a bit. Takes 2 hours total probably, and I normally just leave it on and take my time with it anyways. Best way to smoke chicken, IMO. Beercan doesn't really do a damn thing but steam inside.

 

[FATC1TY]

Doing a trail turkey this weekend. Only 7-8 lbs, how long do I smoke it per pound at 350*?

I usually roll with 30-35 min a pound at 350.

 

[FATC1TY]

I've got 50 wings rubbed down, and ready to go into the BGE sometime tomorrow. Planning on brewing up some stuff, and enjoy firing up the smoker while doing so. Have some neighbors coming over to hang out too, hence the request for wings.

Plan to smoke 'em with cherry and hickory blend at 250* for around an hour or two, then pull them and put in the fryer for a little crisp.. Should be tasty.

 

[NTXBrauer]

Just put a couple racks of BBs on the smoker...Boy how I love the smell of hickory and the flavor it imparts on pork. 5 hours and counting.

 

[JeepDiver]

Going to throw a rack of spare ribs and 6 beef short ribs on in about an hour. First low and slow with the new pellet grill so should be interesting to see how it does

 

[jammin]

^what kinda pellet rig did you get? pellet grills rock!

 

[NTXBrauer]

Just put a couple racks of BBs on the smoker...Boy how I love the smell of hickory and the flavor it imparts on pork. 5 hours and counting.

Just unwrapped from foil and on to the final smoke. Oh they smell good.

 

[JeepDiver]

Going to throw a rack of spare ribs and 6 beef short ribs on in about an hour. First low and slow with the new pellet grill so should be interesting to see how it does

Beef short ribs marinated in allegro brisket marinade in back. St louis cut spares in the middled rubbed with a thrown together pork rub and beef short ribs with SPOG in front. Also threw a couple of potatoes on the top rack

 

[JeepDiver]

^what kinda pellet rig did you get? pellet grills rock!

I got a cookshack/fast eddy PG500. Done chicken thighs and pork stakes at 400 degrees in two cooks , and a couple of ribeyes chargrilled at 600 all with hickory and all great. Stuff today is using a mix of hickory and cherry. Still got to get the grill figured out but so far it beats my old gasser for grilling and thinking it is going to do even better for smoking

 

[Remmy]

Just cleaned my WSM. All ready to go!!!

 

[reitenger]

Been playing with my sauces, so I threw on a chicken and made an Alabama white sauce to go on it. Bird turned out good, but everyone raved about the sauce.

 

[shuckit]

I lurk on this thread just for the pictures.

 

[NTXBrauer]

Just unwrapped from foil and on to the final smoke. Oh they smell good.

And the end result..







They were well worth the wait.

 

[adiochiro3]

Smoked a turkey for my students. Many of them cannot get home for Thanksgiving, and it bugs me that they might not have a real TG meal. I provide the turkey, they provide the sides.

We'll be doing it again this Thursday! 20 pounder for the family and a few orphans.

 

[reitenger]

Is there a reason you smoked it breast down? After 20 years of smoking stuff I am going to actually smoke my first turkey next week. Not the biggest fan of turkey and would rather be throwing a big brisket onto the smoker instead.

 

[FATC1TY]

I've got 3 slabs of baby backs' to toss on tomorrow sometime.. Haven't had the time to do much with them between a smoke today, 2 batches of beer, and a batch of cider!

Good lookin' stuff out there. I'll post pics of the wings, they were amazing. Smoke 'em and them fry 'em for a couple seconds.. Yowza.

 

[BamaProud]

I smoked a Brisket and a rack of ribs for the Alabama/LSU foozball game last week. ...still munching on Brisket.

 

[FATC1TY]

Here's some wings on the BGE ready to soak up the goodness.



There they are all done smoking, and fresh out of the fryer. Man they were awesome. No sauce needed at all.

Now I've got a rack of ribs on there.

 

[Melana]

Yum!

 

[adiochiro3]

Is there a reason you smoked it breast down? After 20 years of smoking stuff I am going to actually smoke my first turkey next week. Not the biggest fan of turkey and would rather be throwing a big brisket onto the smoker instead.

Yes. Keeps the juices running into the breast meat. I flip the bird with one hour left.