Recent content by btircuit
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Price of Pork These Days
That is a great idea! I had not thought of that one. Thanks Noboundaries!- btircuit
- Post #13
- Forum: Meat Selection and Processing
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Price of Pork These Days
Hello all. I haven't been around lately cause I've been trying to loose a few lbs. (40 with about 20 more to go) and although I consider myself to have pretty good willpower, when there's puled pork or ribs in the fridge all bets are off. I've had a hunkerin to smoke a butt recently so I went...- btircuit
- Thread
- Replies: 13
- Forum: Meat Selection and Processing
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Smoking 4 Turkeys in a BB GOSM
They smoked @ 275-300 till the breast read 170... about 4 hrs. I decided to only smoke 2 at a time. Even though they are spadgecocked, they would have been jammed in the smoker and I didn't want to handle them that much. This way they smoke till there done! Thanks for your kind words... it's a... -
Smoking 4 Turkeys in a BB GOSM
I smoked 2 14 pounders for Thanksgiving this year and they came out great. For Christmas I'm smoking 4 and giving them to a local shelter. I'm just wondering if stacking nearly 60 lbs. of poultry is going to present any problems... uneven cooking etc. I brined them and used the spadgecock... -
I'm Smoking 2 13lbs. Turkeys in BB GOSM
I've never smoked more than one at a time. Anything I should do differently? Will the added mass make cook time longer? will the one on top rack cook differently than the one on bottom? This spadgecock method looks good so I think I'll try it. Also, I'm gonna use a buttermilk brine... what... -
Opinion: Best cut of beef for pulled beef
It's odd that I was pulling a 10 lbs. brisket from my new BB GOSM tonight when I ran across this thread. It smoked for 14 hrs until 196 internal then I just finished rapping/resting. The smell is filling the house and it's driving me nuts. The problem is it's 11pm and by the time I dive into... -
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ABT's Man How Good Are They!
Just made my first batch this past weekend and loved um! The best part about it... the wife likes them just as much and she's asking for more. Gotta love smokin- btircuit
- Thread
- Replies: 4
- Forum: ABT's and all things Appetizers
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Pull or not to Pull?
Smoke absorption was definitely reduced. After thinking about this last night, I think it was because of the size of the pan I had it in. The sides where a couple of inches tall which didn't allow the smoke to make it's way to the meat. You would think that in a confined space, smoke would... -
Pull or not to Pull?
Well I tried a different probe just to check and it also showed 200. So I decided to put it back in and let it go for a while longer... took it off when it registered 214... let it rest for about 20 mins. (took a lot of patience on my part by the way). Results: Very tender, juicy and flavorful... -
Pull or not to Pull?
I just went out to turn the brisket and cover with foil just as Smokie Okie said to do and I put in my digital temp prob in the thick part of the brisket and she shows me 203... Keep in mind that I seared it whole on a 550 degree grill until nicely charred, put it in the smoker at 250, smoked... -
What Cut of Brisket is This?
I was at Costco today and picked up a 7.5 lbs brisket but the labeling didn't say if it was a flat or a packer. Gonna smoke it tomorrow. Wish me luck my first one about 4 yrs ago was a bomb... I think it was a flat with no fat (dried out and tough). -
Jagervikings fattie throwdown entry #2
Man I gotta tell ya... I just had nice lunch and after lookin at that... I am hungry again! Well done my friend! Definitely on my to do list. -
Pizza Please!
I just couldn't wait to try a pepperoni pizza fatty.... and here she is! This time I used thin sliced bacon and cooked it to 170 degrees. I gotta tell you that the flavor from this thing was outasite! It was like eating my favorite pizza only without the crust. I forgot to add to the picture I... -
Good Wood for Rib Roast
I'm smoking a rib for dinner tonight and I'm not sure which wood to use for smoke... hickory, pecan or mesquite. I'd like to try mesquite but not sure if it will over power the taste of the beef. What do you guys think?
