Search results

The math isn't that simple, but you're basically right. You can soak the turkey in clear water (keep changing it every few hours) to remove the salt from the previous brine if you wanted. But yeah, I'd go with Butterball's suggestion and just do a half-salt brine, if you want to get the other...

You don't have to worry as much about overcooking, especially if you go low & slow. The time between "just right" and "overcooked" gets longer the lower your temperature, since you're just not dumping as much heat energy into the bird. That said, the salted turkey recipe is what's called a...

22" WSM. The brisket touched both handles on the top rack.

Yep, pretty much what they said. The ham doesn't need to be cooked, just heated up. I'd only put it in for an hour or two so you don't overcook it. I'd do the butt by itself, then hold it in a cooler while I did the ham. I go with Harry Soo temps--250 for brisket and butts, 275 for ribs...

The lesson I learned - bigger is better, and simpler is better. My last few briskets haven't turned out well, they've all been overcooked. I'd been trying some new things and trimming them probably way too much. I decided to get back to basics. Minimal trimming, simple rub, careful focus on...

When you say the stores only have closely-trimmed flats, are they on the styrofoam tray wrapped in cellophane with a sticker price on it? If so, that was probably cut there at the store. Make friends with the people behind the meat counter, see if they get in whole packers which they then...

I did a great bone-in turkey breast with a Smokenator. I would imagine any indirect method would work pretty darn well.

Yeah, what they all said. I use about 3 fist-sized chunks of hickory around the edges of the charcoal ring and that's it.

Same here. I don't typically foil, but when I do it's in a foil pan. Same for brisket.

I own a cover for both my WSM and Performer. However, they live under my covered patio, so they don't get *that* funky from being outside. The covers, on the other hand, collect dirt and spiders sitting on the patio all the time instead of covering what they're supposed to cover. I think I'm...

The FDA still checks the apple juice. They don't check the dog treats.

Meh. When I ate there, I had a fillet cooked medium. The edges were basically pot roast. The middle was good. I've done better at home.

I was thinking this same thing, a good chili mix would do well to spice up a meatloaf.

This is important too. Season the grates, AND let the meat sit longer and it will release. If your chicken really only takes about 6 minutes to cook, you're probably running the grill too hot anyway. Should be more like 15 minutes or so.

Yeah, the Maverick is the way to go.

"Not that cold" and "raining a little bit" can really cool off your smoker. I had a hard time holding temps in my 22" during my last smoke, with 4 butts and an empty water pan. Over night it was drizzling and dropped to around 45F, that was enough to absolutely blow through fuel and make it a...

A pork loin is just a bunch of pork chops that haven't been cut yet. Cook appropriately. :)

Pull it when it's done, it's tough to pull cold pork and it will take forever to reheat if it's intact.

Don't oil, no sticking problems either. I typically cook indirect and let the meat cook instead of constantly flipping. By the time it's really time to flip, the meat has come un-stuck.

I personally don't see a problem with more complicated rubs or seasonings on a prime rib roast. It's thick enough that there's tons of pure beefy goodness in the middle. Nothing wrong with a more complex taste on the outside bites.