Search results

My in-laws always do a big 4th of July party and my wife's dad makes pulled pork, ribs, chicken and hot dogs and everybody who shows up brings sides and desserts. He's in his 70s now so I keep waiting on him to ask for some help cooking all that but he keeps saying he's got it. I'm sure he...

Looks great! I love smoking a turkey breast. You get the great meat without worrying about the legs or wings burning before the breast is done.

I'm probably in the minority but I'd go KC. But I enjoy a good sauce too. I definitely don't NEED it to enjoy the BBQ, but I like just a little bit with the meat.

Don't think I've ever smoked pork loin. How does it compare to shoulder?

I've never done brisket and ribs only once, but as for #2), you certainly want more apple than hickory. The hickory can be pretty strong. Depending on the size of the chunks, you might do 2 or maybe 3, but I surely wouldn't go more than that. I like a good hickory smoke though, so take that with...

Probably a pork shoulder. If I can hold off. I've been itching to do one but I don't want the wife to get burned out on the pork. She likes it, but can't eat it every day for a couple of weeks like I can. If I cave and do a butt before Memorial Day I may go with ribs. I did some last 4th of July...

My wife swears by Rodney Scott's. I like it too but she goes nuts for it. Pretty sure she likes the sides better than anywhere else and good meat is just a bonus.

Took my mom to Graceland for mother's day a few years ago and we had lunch at Central in Memphis. It was solid.

Good bbq can be absolutely ruined with a kerosene cucumber!

I get a neighborhood newspaper once a month. I'll usually keep two months worth and rotate them out after a while to make sure they haven't gotten any moisture to them. That hurt me one time trying to get a fire started.

I'd love to hear some more long term feed back on this TP25. I was looking at it earlier this week and it had positive reviews overall but there were enough horror stories bout the unit disconnecting from your phone every time the phone went to sleep to scare me away from pulling the trigger.

Always the turkey for me, especially if I cooked it. I want to get a taste and see how it is before anybody else comments but typically my father in law will get a bite while he's carving. I've about broken him from oven roasting these suckers.

Sometimes you gotta improvise, brother. Hate all that went wrong but sounds like you've adapted well.

I brined last night and today, took it out, rinsed it off and patted it dry and it's been sitting uncovered for a few hours. I'll put the rub on it tonight and then put it on the smoker about 6 or 7 in the morning. My question is do I cover the bird in the fridge tonight or leave it uncovered?

I put my 15 pounder in the fridge on Friday. I’ll brine it Tuesday night and Wednesday and then dry and season it Wednesday night and get up early Thursday and throw it on the smoker.

Is that pretty much the consensus, that the bottom grate runs a little cooler? I get that heat rises but I didn't know if that would be counteracted by being closer to the coals.

Is there a reason to inject a turkey that's getting fried over brining it? My bro in law usually fries it and does injecting but he was going to try brining it this year to compare. I smoke mine and brine them, I feel like the moisture and flavor gets more evenly distributed.

I'll use apple juice or vinegar, depends on what I have around. I usually have water in the pan, so it's usually just about having something to do to the meat than actual functionality. Spritzing every hour or so keeps me from wanting to open the lid to look every 20 minutes. Also keeps me from...

This is me too. I have an 18.5" and it will run around 240-250 without much effort for several hours with water in the pan. I like the temperature stability the water provides like Matt said.

Makes sense. From what I'm ready you kind of tell doneness by that feel you're describing vs an internal temp like a shoulder or turkey or something, correct? I'm guessing because it's impossible to get away from the bone to get an accurate reading?