Smoking!!

[retfr8flyr]

Smoked a turkey breast today, this was the first time I have tried doing a turkey breast. I was a 6.5 lb breast and I think that's about the perfect size for smoking. I let it brine for about 8 hours, then dry a dry rub of mine, wrapped it and stuck it in the fridge for about 3 hrs. Got my smoker ready with Mesquite and Hickory chunks, slow smoked it at 230* until the internal temp was 163*, about 7 hrs. Pulled it off, wrapped it in foil and towels, then popped it into the cooler for an hour.

Man did it come out great, if you guys that like to smoke haven't tried one, I recommend it. I didn't take any pics, I just forgot but it looked as good as it tasted. I also very highly recommend the BBQ Guru's CyberQ WiFI. I have been using it all summer and it makes smoking a real pleasure, instead of such a chore. No more sleepless nights trying to keep the smoker temps correct, on long 12+ hr cook jobs.


Earl

 

[LAK3RS]

Man, I've been wanting to pick up a Big Green Egg and do some smoking! I'm thinking I know what my Christmans present for myself will be this year!

 

[s8v4o]

Nice Earl! Are you using charcoal at all or is it an all wood fire/smoke?

 

[retfr8flyr]

I use lump charcoal for the main fire and then whatever wood I am using for the smoking portion. I use Hickory, Cherry, Misquite, and Apple mostly.


Earl

 

[CPRsm]

Retirement has to be nice. That's a whole lotta work for some turkey

 

[LAK3RS]

But so worth it!

 

[retfr8flyr]

Retirement has to be nice. That's a whole lotta work for some turkey

You wouldn't say that if you tasted some. It's really about the same amount of work no matter what you are smoking. You don't brine most meats but other than that you still have to do a rub and slow cook them. At least I do anyway. I'm going to do a couple of pork shoulders, before it get too cold and freeze them, nothing like good smoked BBQ in January.


Earl

 

[s8v4o]

Retirement has to be nice. That's a whole lotta work for some turkey

Not that much work when you have a CyberQ WIFI setup

Earl I've been using all wood. Considering how much hickory I have it's way cheaper for me. Prep time is just longer and you can't just load it up with tons of wood and leave it be because you'll get some nasty smoke that's leaves creosote. Once you get it down it's awesome though. I made a few dry runs with no food before I learned to dial it in. Happy smoking Earl.

 

[fdjizm]

Pics of turkey porn?

 

[s8v4o]

Pics of turkey porn?

Ask and you shall receive.

 

[R1V3R5]

Love meat off the smoker. So far I have done chicken, sausage, and ribs. I want to do a pork shoulder but they take a while. We should definitely do a thread (or modify this one) that shows what we smoked, with details about time, temp, seasoning, etc. That way we can share info for those new to smoking.

 

[s8v4o]

Love meat off the smoker. So far I have done chicken, sausage, and ribs. I want to do a pork shoulder but they take a while. We should definitely do a thread (or modify this one) that shows what we smoked, with details about time, temp, seasoning, etc. That way we can share info for those new to smoking.

You mean this one?

http://www.s197forum.com/forum/showthread.php?t=99398

 

[retfr8flyr]

I should have added to that thread instead of starting a new one but I've had so much going on this summer I just forgot about that thread. Mods add this to that thread if you want.


Earl

 

[R1V3R5]

You mean this one?

http://www.s197forum.com/forum/showthread.php?t=99398

Lol. Yep.