Like $9 @ HomerDePot, works good. I used it in my propane smoker, worked better than the one the mfg provided.Quote:
Originally Posted by ray1970
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Like $9 @ HomerDePot, works good. I used it in my propane smoker, worked better than the one the mfg provided.Quote:
Originally Posted by ray1970
Off the smoker @ 160?(5 hrs @ 220?, apple/hickory mix), split 3 ways.
One to the fridge to slice for grilled sammiches, one to oven to finish with Mrs bo BBQ sauce and one to oven to finish in Teriyaki.
https://uploads.tapatalk-cdn.com/202...a6810da53d.jpg
brisket flat?
Guess I didn't look back far enough...Quote:
Originally Posted by buffalobo
I've got a sirloin tip/cap on the smoker this evening. [Beer]
Are you still finding those? My closest Sam's doesn't have them right now.Quote:
Originally Posted by 00tec
ETA: I ask because I was using them this past season and assumed they would be regular, and not "seasonal".
ETA2: Not just panic time. I went in before the real rush started, and they didn't have them on the floor.
We picked up 5 bags at southlands the other day. They only keep 1 pallet at a time it seems, so when a store runs out, it takes a while to replenish.Quote:
Originally Posted by crays
Just checked the app, shows in stock at Southlands now
Castle Rock Sam's club usually have these also... can't beat em for the price. Good all around pellet...
Wife bought a turkey for some reason. I guess she's going to try and smoke it tomorrow.
Spatchcock is her friend. Maybe even consider cut in half depending on turkey size vs smoker size.Quote:
Originally Posted by Irving
A bird too big for the appliance is an exercise in frustration.
I was actually thinking about that. Smoker isn't very big. I think cutting in half would be better. Probably go over better than if I just tell her to throw it away.
160 for brisket is a little early, usually wrap @ that and finished @ 205ish.Quote:
Originally Posted by buffalobo
I tried a shortcut method last sunday. High smoke (220) for 3 hrs, dropped to low for another 3 (6 total) placed in the instantpot for 1 hr.
Used 1/4c beef broth some brown sugar mixed in, that's on top of the usual dry rub used for smoking
The spouse who is not a brisket fan said it was the best one she's had. Even better than the local bbq place.
The folks down the road who eat there a few times a week agreed .
I also finish brisket above 200, then throw it in a cooler while still wrapped in foil for an hour to let it rest in its own juices while still staying hot.
This is the way to go. Tried it for the first time this week on a turkey. Will try it on chicken at some point too.Quote:
Originally Posted by buffalobo
I noticed the turkeys in the grocery store. I thought it unusual, but at least they're available.
I'm a big fan of the 'Texas crutch'. I'll put a whole brisket on the pellet grill at lower temp and higher smoke for about 5 hours. I then put it in a large enameled steel roasting pan and seal the top with heavy duty foil in the oven at 250 for about 3 hours. I'll cook it to my target temp of 204, then I let it rest. I take the drippings from the pan, separate out most of the fat, and reduce on the stove in a saucepan. Then I add a quality BBQ sauce to the drippings and let it simmer essentially making a dynamite finished sauce.
I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?
You using turkey wings this time?Quote:
Originally Posted by Irving
Sent from somewhere...
No, regular wings this time.
I mean, my wife does want to smoke the turkey wings, but I'm talking about regular wings like I did last time.
You could try on the grill. I used to crisp them via high heat on a propane grill. Now I just put them on the pit boss wood pellet grill at 350 until they are done.Quote:
Originally Posted by Irving
Clean your oven?Quote:
Originally Posted by Irving
Other than that, some foods will spatter no matter what you do. You could try using foil wider than the cookie sheet and angle it up a bit to catch some of the spattering (assuming your sheet pan has a lip around it already). If they're too close to the top, the grease could also be hitting an upper element.
I don't seem to be able to control the temp on the grill as well. I suppose just hot enough to crisp it up should be good though. I do have an extra thermometer. I suppose I could just install it onto the grill.
The oven got cleaned after I filled it with grease last time. I think it was dripping onto the bottom of the oven, right over the bottom element. I think I should put in a pan instead.
Making a double smoked spiral ham with a blackberry bourbon glaze for Easter... Super excited
Use your turkey fryer.Quote:
Originally Posted by Irving
This is true of almost all of our smoker stuff. We smoke meat to use in other recipes.Quote:
Originally Posted by Gman
GK, flew by the part about finishing 2 of the three pieces in oven with their individual recipes. I typically finish in foil pan with a complimentary fruit juice or broth covered in foil @ 350-375?. Half way thru finish drain off 3/4 liquid and add recipe. Last nite was Mrs bo BBQ sauce for one and Teriyaki sauce for the other. Both fork tender at 205?.
We also use the smoker as an oven or BBQer much as a smoker. Mrs bo has several slow lower temp cook bread and cobbler recipes.
Drool begins when she says be ready to put Dutch oven in smoker tomorrow morning.
I sold the turkey fryer.
Cobbler is one of my favorite things, ever.
Grill then or put regular exhaust fan in kitchen.
Actually what i quoted is all i read in your post.Quote:
Originally Posted by buffalobo
1st use a bacon pan in the ovenQuote:
Originally Posted by Irving
2nd offset grill them, so the side burners are working while food is in center of grill.
Looks good so far. The main part is still in the smoker for a few. It's right at 150. Everything else (pictured) was 169-200.
ETA: Whoops, forgot to add the photo. I ate a leg and it was great. I had some of the white (trash) meat as well and it had the same smokey flavor. Pretty good. Probably the only way I'd prefer to eat turkey from now on. My wife is ecstatic about how it turned out and has declared that's how she's going to cook turkey for Thanksgiving from now on. I can deal with that.
https://lh3.googleusercontent.com/0k...=w1112-h625-no
Crispy contortionist
Hmm. Now I?m tempted to pick up a turkey to deep fry.
That was the excuse to buy the pellet grill years ago. I've been cooking turkeys on it for Thanksgiving ever since. Frees up the oven for sides and it tastes so good.Quote:
Originally Posted by Irving
This is one of my favorites: https://www.traegergrills.com/recipe...-brined-turkey
I want a smoker and get into it. Can I do it on the cheap? I have a 5 burner next grill from HD. Can I modify that and use that for smoking? Get a box and feed the smoke into that?
Is this cheap enough?
https://denver.craigslist.org/zip/d/...106477655.html
That might work.
if you're on fb here's one of many sites for smoking , grilling etc. There's lots of FAQ and info if you use the search bar.Quote:
Originally Posted by DOC
https://www.facebook.com/groups/1372...97224/?fref=nf
Took about a week to cure the brisket into corned beef, then 3 days of soaking the corned beef in fresh water to remove as much salt as possible.
Then applied the pastrami rub, let it sit in the fridge overnight, then smoked for 10 hours until it hit 203F. Then wrapped in foil and left to cool in the fridge overnight.
First slices were a little thicker, but I was able to adjust it down a bit to make them thinner. Started out as about a 3 lb corned beef.
I think cleaning the slicer afterwards took longer than it took to do the slicing.
https://i.imgur.com/oJKaWzF.jpg?1
https://i.imgur.com/5C3CbJe.jpg?1
That looks fantastic.
nice job.Quote:
Originally Posted by DenverGP