RapidCancel
Member
I'm doing the same thing. I'm going to attempt a trial one this weekend, hopefully it goes well.
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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
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I'm doing the same thing. I'm going to attempt a trial one this weekend, hopefully it goes well.
Irobot82
Member
I'm going to smoke a turkey breast, a rack or two of ribs and some sausages.
Now that's a Thanksgiving dinner I could get behind.
Irobot82
Member
My wife works evening/nights, she's working Thanksgiving this year so we aren't in the festive mood for all the traditional stuff. So Friday night/Saturday morning I'll be smoking it all up and we'll just have a BBQ feast. I might try smoking some taters too.
I suggest if you do just the breast, to roll it up in a cylinder and tie it...or get 2 smaller breasts and roll it up and tie it, whatever you can get as close to a cylinder shape as possible for more even cooking. I'd also recommend brining it.
Irobot82
Member
I've yet to brine anything. What kind of solution do you recommend?
Well in its most simplest form, it's just water with salt and sugar. Here is a nice PDF on the basics of brining. You'd be fine just using a basic brine. Others like to add herbs or aromatics or other flavor enhancements like oranges or lemons.
http://www.dipee.info/pdf/OnlineResearch/2.pdf
Okay, so I just hit the 4 hour mark. Wrapped the pork shoulder in foil at 73.3C (164f in freedom units). Sprinkled a little apple juice and brown sugar on top as well for some added sweetness in the end product.
Should hopefully be ready to come off the weber in 2-3 hours. I've been so distracted with trying to maintain a stable temp that I've forgot to take any photos. I'll remember to post one of the finished product.
Should hopefully be ready to come off the weber in 2-3 hours. I've been so distracted with trying to maintain a stable temp that I've forgot to take any photos. I'll remember to post one of the finished product.
Mango Positive
Member
I had the best pork chops I've ever had the other night. Just over an inch thick, bone-in and rubbed at 400 for 3 minutes per side, then close it up with a very liberal coating of orange pineapple jalepeno jelly and let it rest for 2 minutes. Divine. If you don't have any pepper jelly, I'd recommend it. There's some great stuff online / at craft fairs.
joeyjoejoeshabadoo
Member
Turkey is on. Really looking forward to seeing how it turns out. Hopefully I'll remember to post pics of the bird when it's done.
jchap
Member
Also smoking a turkey on the Egg. Sitting at 325 now
RapidCancel
Member
Got the same thing planned too, had a trial run that turned out pretty good last weekend.
Little late, but remember to brine your turkeys!
Sometimes you gotta put your foot down... And have your wife put her mom in her place. Lol
I'm at my in-laws in new York, they don't own a smoker, but we did convince mother in law to brine the turkey. We did a brined and smoked one last year on the egg and even my mom said it was some of the best poultry she's had.
Sometimes you gotta put your foot down... And have your wife put her mom in her place. Lol
I'm at my in-laws in new York, they don't own a smoker, but we did convince mother in law to brine the turkey. We did a brined and smoked one last year on the egg and even my mom said it was some of the best poultry she's had.
RapidCancel
Member
Starting my fire up, but it looks like it might rain. I don't have a covered patio either so I'm hoping for the best.
Rain is okay. Wind is worse.
RapidCancel
Member
I have both, its been pretty windy outside. Took me longer than usual to start the fire in the chimney lol.
Edit: Had to end up moving to the garage cause the wind was just too much. Getting much better temps in there.
joeyjoejoeshabadoo
Member
Here it is. 13 pound bird and it took about 4 hours in my WSM.
It came out killer.
It came out killer.
RapidCancel
Member
Happy Thanksgiving y'all. I was in a rush so I didn't get a picture after I cut it.
ErnieMcCracken
Member
Just did a 6lb breast since there weren't may of us. This thing looks so small on this plate and the cell cam ain't helping. Been doing this on the Egg for the last 4-5 years or so. No brine, olive oil and a little rub on the skin = money. Used pecan for the wood. Yes, I have a Thermapen and don't go by the pop-out thing. That's a large serving plate, really.
BobTheFork
Member
We did that 2 years ago but didn't have the sense to realize you couldn't use the juice to make Gravy in that case. Everyone gravied up their food before we figured it out. Funny and terrible.
Oh god. Oh dear god. That's awful.
Applesauce
Boom! Bitch-slapped!
lmao
Eh, I like the extra salt, and it makes the dressing excellent. But yes, moderation is important.
Start with ribs or pork shoulder.
Save the brisket money until you know how everything works.
And congrats, welcome to the BBQ club.
The Lamonster
Member
Happy Thanksgiving y'all. I was in a rush so I didn't get a picture after I cut it.
Looks great, but you should try to find ground rosemary. I don't like those big flecks but I do understand the visual appeal.
ErnieMcCracken
Member
Late notice but Firecraft is offering free shipping on all orders today, 12/1. Great chance to get a couple bags of lump w/ no additional shipping charges. Rockwood is highly recommended.
www.firecraft.com
www.firecraft.com
RapidCancel
Member
I'll have to keep that in mind for next time. I just kind of threw it on top since I saw it laying around lol.
Get a wireless thermometer with dual probes and alarm so you can sleep.
Or do it the day before you want it. IMO Leftover brisket and pulled pork taste exactly the same as fresh out of resting after coming off the pit.
for brisket I put it in a pyrex with beef broth and cover with foil, put in the oven at 325 for about an hour and its great. More less the same thing with pulled pork, just with the natural juices from the butt.
for brisket I put it in a pyrex with beef broth and cover with foil, put in the oven at 325 for about an hour and its great. More less the same thing with pulled pork, just with the natural juices from the butt.
I get this sentiment, but you lose a little bit if you care about presentation when it comes to pulling and slicing in front of guests.
Applesauce
Boom! Bitch-slapped!
If you foil the food you can always put it in the oven when you foil. You're not getting any smoke to the meat anyways after it's wrapped. A good friend of mine will smoke large briskets for 8-10 hours, wrap, refrigerate overnight and finish cooking for a few hours the next day on a propane grill still wrapped. He has been turning out consistent results that way for years.
so do what applesauce said, the key being not losing sleep over something that's going to taste and look the same just about anyway you do it.
But man, those are expensive!
ErnieMcCracken
Member
They're not that much. This is what I use:
http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718
It's when you get into a temp controller like the https://www.bbqguru.com/ that things can get expensive.
I don't think Amazon Australia has anything like that. eBay wasn't that much better either. I could buy it from Amazon in the US, but I'd still be looking at $100+ thanks to postage and exchange rate stuff.
RapidCancel
Member
Same one I'm using, it's great.
Looks like there's some on ebay that'll put you right under $100 shipped to Australia.
RapidCancel
Member
Yessssss, will pick up some to freeze.
Applesauce
Boom! Bitch-slapped!
Yeah I just picked up 2 since that's the limit. I'll go back and get 2 more a couple of times.
You can never have too much pork.
You can never have too much pork.
I was in Houston a few months back and saw a similar price. Best brisket price I can find around home is nearly $5/lb, so I took a picture. No one has price matched it, sadly.
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