Who's smoking meat this weekend?

[johngottshall]

http://virtualweberbullet.com/turkey6.html

Thanks for the site

 

[glenn514]

There was an interesting article in our newspaper today about a fellow who plans to smoke THREE HUNDRED-SIXTY turkeys! He bought and resurrected a commercial smoker. He sells these smoked birds and gives the proceeds to the Salvation Army! He has already begun the smoking process.

glenn514

 

[grainbill]

Smoking tuna steaks for instead of turkey for TG this year......

 

[bob1852]

Smoking two turkeys on Thursday. Spatchcocked, high temp, NO BRINE.

Brining is overrated; especially if you spatchcock and cook to the right temp. Let alone the fact that way too many people brine birds that are essentially pre-brined.

 

[DrunkleJon]

Smoking two turkeys on Thursday. Spatchcocked, high temp, NO BRINE.

Brining is overrated; especially if you spatchcock and cook to the right temp. Let alone the fact that way too many people brine birds that are essentially pre-brined.

Agreed. I actually feel that when I smoke poultry it is almost too juicy. I try to take off a drum stick and the bird needs a diaper. Not that I am complaining.

And yeah, most (all) supermarket birds are 'enhanced' in some verbiage or another which means prebrined.

 

[SnakeRidge]

Agreed. I actually feel that when I smoke poultry it is almost too juicy. I try to take off a drum stick and the bird needs a diaper. Not that I am complaining.

And yeah, most (all) supermarket birds are 'enhanced' in some verbiage or another which means prebrined.

Regulations allow up to 8% by weight of salt water 'enhancement' so you buy a 12# bird, you pay for about a pound of H2O+NaCl. Nice, huh?

 

[YNOT2K]

It's all about turkey today. A couple of 24# birds are on the smoker as I type this. Should be done in a couple hours. Pics to follow.
Smoking with all apple wood in my stick burner. They are a beautiful golden brown...

 

[HoppyDaze]

View attachment ImageUploadedByHome Brew1417135668.276531.jpg

Not smoked, but still meat porn

 

[bob1852]

Smoked pr0n.

 

[JonM]

She's a beaut!

 

[MedicMang]

Ended up coming the night before and starting the smoke in the morning. Turned out lovely.

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[uatuba]

I hate turkey. I do love bacon. And pork tenderloin.

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[DrunkleJon]

Gotta love the rich dark tan that smoking gives a turkey.

 

[MedicMang]

It was nass looking, but the skin texture was like jerky.

 

[BadDeacon]

Not smoking. But let my display some deep frying!!!

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[DrunkleJon]

It was nass looking, but the skin texture was like jerky.

Crank the heat on the smoker for the last 10-15 minutes or so, should crisp the rubbery skin up. Or throw it on a hot grill. Or even throw it in a hot oven. The rubbery skin is kinda gross I will admit

 

[brewbama]

Smoked two turkey breasts and a ham for T-Day.


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[DrunkleJon]

I have 18 lbs of pork butt on the smoker. Should be ready, if my 20 hour smoke habit continues, by about 7 pm tomorrow. Hopefully I can get a couple fatties on as well a little before the party starts. I have a keg of apfelwein, one of cream ale, and one of oatmeal cream stout all sitting in the keezer, and even a case of butt light for those that are lame, so hopefully I do not have to dip into my bottled beers in the fridge. All I have to do is make sides tomorrow and finish cleaning house and i got a party.

 

[DrunkleJon]

Just pulled the butts off the smoker. Care for a little porknography?
Just begin the shred and pulled. Perfectly timed.

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[Darwin18]

First time smoking a turkey on the WSM and it turned out amazing. I brined it the night before too. The leftovers only last a few days. The only hard part was finding a bird that wasn't pre-injected. I ended up picking one up at Whole Foods.

 

[Dixon9717]

Smoking 4 pork butts that I dry rubbed. 2 briskets that I rubbed with mustard and sit for 2 days then use coffee dry rub on them. The pork butts will be pulled pork using the drippings to make the sauce instead of BBQ sauce, total 70lb. meat. Celebrating my youngest Sons dream since he was 5 yrs old to join the Marines.......

 

[lolznrofls]

Just got a turkey in the brine for to hit the smoker in two days..not sure if it will come out too salty so I have another bird going in the brine later tonight..

 

[ericbw]

I know this isn't smoking, but looking for some input. I have a 2.5 pound pork shoulder. Marinated over night. I'm thinking of cooking it in a cast iron pot at 300 for an hour and a half, then turning it down to 250 for a while longer (until it's coming apart).

How long do you cook shoulder per pound? It's small, so there's less margin for error.

 

[Cheesy_Goodness]

You'll likely need some liquid in the pot when you go to low and slow. When you add a lot of moisture/liquid the timing isn't as much of an issue when getting the meat to slicing/pulling temp (around 160F for slicing, 190F or higher for pulling apart).

My wife does a pretty good crock pot boston butt for about 5-8 hours until the internal temp hits around 190F. Cover in water, add a few onions, garlic, and whatever spices you want. Set it on high and from there it's a set and forget dinner.

 

[lolznrofls]

I know this isn't smoking, but looking for some input. I have a 2.5 pound pork shoulder. Marinated over night. I'm thinking of cooking it in a cast iron pot at 300 for an hour and a half, then turning it down to 250 for a while longer (until it's coming apart).

How long do you cook shoulder per pound? It's small, so there's less margin for error.

I cook mine till the internal temp is at 190. Then I wrap it in foil and place in a cooler packed with towels to rest for an hour or so then pull it apart with two forks..comes out nice and moist..melts in your mouth...I also usr a finishing sauce to help cut the grease a little..its equal parts of vinegar and brown sugar with a generous helping of my double secret probation rub..then I just use the finishing sauce as the base for my bbq sauce.

 

[DrunkleJon]

I have the best results cooking my butts to 195-205. If you are crock pot style doing it and including a liquid I would put something in the bottom to keep the meat from being in a puddle of liquid (soggy boiled pork is not pulled pork in my opinon). With pulled pork I go more off of temp than time. A good thermometer is your friend if you want tender pulled pork.

 

[lolznrofls]

Fyi if tour using a smoker like me...after the internal temp hits about 155 give or take , the meat will stop absorbing your smoke as the fat starts to render. So once you get that warm back off the smoke or you end up with alot of creosote on your bark..and another tip I got from Pig on Beale in memphis was use pecan and apple for killer memphis style bbq...good luck and enjoy!

 

[ericbw]

Thanks for the replies. I was about to put the pork in the pan this morning, and our friends cancelled for tonight. So it will go in the freezer for another time. Bummer!

But I will heed the advice to add liquid to the pot, and then take it over 180 degrees. I am hoping for something that's a cross between sliced and shredded. Chunks.

 

[lolznrofls]

I also find that a liberal rub down with frenches yellow mustard before your rub is great for bark and helps hold the rub

 

[beernbourbon]

ok, been looking around and can't find anything like this...not sure where else to post. I have a Signstek digital with 2 K type probe connections. Last time I smoked, I discovered that the probes don't have a high temp 'casing' around them. They became.....a bit...uh, smoked. :cross: LOL. Probably because it's some sort of soft plastic to start with.....
What I would like is a K type probe that has the metal probe 'cable' as it were. The ones I've seen I think are stainless steel, but they don't have the proper K type connector. Now, maybe this is just because I don't have the knowledge/experience of dealing with this type of thing (small electronics) to know if I can take one that has the spade connections and cut those off and connect it to the K connector. You might as well be trying to teach an infant quantum physics.
I like to use this thermometer because I can put one probe in the meat to constantly monitor the internal temp, and one probe in the smoker to monitor the air temp of the smoker to know when to adjust. I have searched all over, and the ones that LOOK like they might work don't say whether or not they are high temp.
Anyone use anything like this, or have any ideas? I do also use it for brewing sometimes, but usually I have a different thermometers I use for that.
I don't like the Thermapen......not because it doesn't work, or anything like that, it's only because I like the simple fact I can set my probes, and close the lid and I don't have to open the lid again
Any help/ideas always appreciated.