Recent content by 21pearl
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May have a problem! Please help....
I want to thank everyone for their help...and a happy Thanksgiving! -
May have a problem! Please help....
It is done. I got through the temp zone in plenty of time. Finished it in the oven at about 11am. I put it on smoker at 5:15 this morning. It smells great. -
May have a problem! Please help....
One and a half cups kosher salt. -
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May have a problem! Please help....
It was definitely cool. It was 4 in the morning when I was prepping it. Still had some cobwebs due to some spirits last night. It was cool, but I don't remember my hands getting cold. Brine was salt, pepper, brown sugar, minced garlic, worcestershire and two gallons water. -
May have a problem! Please help....
It is a 22lb turkey. I thawed it in the fridge for a couple days and then I brined it for the last 36 hours in a bucket in the fridge. I was concerned that it may not be completely thawed since it so big so I set the bucket in my kitchen for eight to ten hours. Took it out of brine, prepped... -
May have a problem! Please help....
I have been reading a ton of these threads about smoking turkeys and stumbled across a couple of threads that people referenced the 41degree/4 hours to get to 135 rule. I did not know about this until after I had thawed the turkey. I may have violated this "rule". My question is, if this rule... -
Cook now, serve later?
Thanks DADDIO. Exactly what I was looking for!!!! -
Cook now, serve later?
Is it okay to put off pulling the pork until tomorrow? -
Cook now, serve later?
I am NOW cooking a bone-in pork shoulder for a dinner party tomorrow. I started it at 5:15 CST and it is just now to 130 degrees. I'm about to put it in the oven when it reaches 150 or so. What is the best way to serve it up tomorrow just as it was just coming off the smoker....Fresh? I... -
How much smoke?
Explain how to consistently get "thin blue smoke" please. -
Bone-In Pork Shoulder Smoke
Here is the shoulder after about three and a half hours. Meat temp is 140 degrees. -
Bone-In Pork Shoulder Smoke
It is a pretty big injector. I cooked the bacon and then chopped it up pretty good. As for the rest of the stuffing...I leave the bacon out then I cook the finely chopped onions. I added the bacon back in with a 1/4 cup Pinot Noir along with the baby spinach leaves that I had already... -
Bone-In Pork Shoulder Smoke
This is my first time to share anything here on the board. Special thinks to Meowey for the very informative post that I have tweaked to my liking. This is the third time I've done this and the previous two turned out great. I rub down the meat with mustard and my favorite rub. This time though... -
Image help
I've been around for a while now, I just haven't participated much as far as sharing info. Anyway, wanted to share a pic or two of what I had on the smoker but when I tried to attach a pic to a new thread the picture was too large for the forums to handle. 1.48 mb to be exact. Anyone know how...
