Should'nt be an issues at all putting one on the lower rack. Just keep on eye on the temp of your meat. I've done two turkeys the last few years but before that I did a bird and just a breast with no problem. Always with a dry water pan clay pot with tin foil and just let me smoker pick the temp...
I've never injected but last year I did a bacon herb and butter compound underneath the skin. Not real sure how much of a difference it made. Im sure it cant hurt. Give it a try and see.
I am trying a butter compound with bacon and herbs.
All I did was puree a stick of butter with 7 strips of raw bacon some garlic cloves and some poultry seasonings.
I have my bird in a brine and is ready to be pulled out in the next couple of hours.
My question is can i go ahead and put my...
Pit has been running pretty hot 330-350 the entire time. Slightly hotter then I wanted but not gonna mess with it. Its been two hours so took a peek to check the temp. Expected about 160-170. Was surprised I got 180. Threw it in a aluminum pan and covered it.
Will check it again in another hour...
Its been a few months since my last brisket and since we are having a little family get together I figured I would fire up the WSM and get ma smoke on.:)
This is i believe my 4th or 5th brisket. They have all gotten slightly better each time I've tried them LnS. So I thought why not give HH a...
Temp ranged from 200 to 206 in different parts of the flat. Probed in 4 places and it ranged from "butta" to slightly tough to push and pull. I went ahead and pulled it. Rested it for 30 minutes. Ran some hot water in a smaller cooler to warm it up. Emptied the water and foiled and threw in a...
Things are looking pretty good. 8 hours in and it sitting on 180.
A couple of things I think I need to change next time is for one I used to much charcoal I think. Or at least lit to much to start with.I filled the starter 3/4 full.I thought with the wind and cold I would need it but looking...
Thanks Bob.LOL I havent used photo bucket in over 6 years.Had no idea all that stuff was on there.
Will rest it like you said. Then I will wrap it and throw it in either the oven or a cooler depending on space.
Rain is coming down a little and its gotten colder as the sun has come up.
After...
Well not exactly what I was hoping for. Woke up and the WSM was running high. Well over 275. Stuck took its temp and it was 170-174. I need this thing to cook for 6 more hours. :mad: Adjusted the lower vents to slow it down. And also hoping it stalls for a while. I did plan on wrapping it but at...
Well my maverick et7 has decided it no longer wants to work. Both probes are reading HHH. I am assuming this is from getting them wet. They worked for the first 20-25 minutes but now nothing. Will have to go by the dome temp on the WSM. It was pretty accurate when i first got it over the summer...
Getting the fire going.
http://s31.beta.photobucket.com/user/kgressler/media/photo-4.jpg.html?sort=3&o=3
Using 2 pieces white oak and what the hell a pecan as well.
http://s31.beta.photobucket.com/user/kgressler/media/photo-3.jpg.html?sort=3&o=2
Pulled the brisket out of the fridge and looks...
This is my first whole brisket. First brisket was a small 6lb flat done with HH. I was finally able to locate a whole packer and I want to give LnS a try.
I got it trimmed up as best as I can. Left 1/4 inch or so the cap and cleared out a lot of the fat between the point and flat.
I seasoned...
Was planning on just your normal beef broth for the inject. Anything else you recommend to add to it? Besides speeding up cooking time does wrapping it help with anything?