Recent content by funkadelic73

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  1. funkadelic73

    Brining a "processed" turkey

    Hey guys, I'm taking a test run this week on smoking my first turkey. In haste, I bought a butterball.  The wrapping says something to the effect of "contains a solution of 8 percent water. Less than 2 percent solution of sodium, etc etc. I'm guessing this qualifies as a "processed bird"? Ive...
  2. funkadelic73

    Seven pounder in 5 hours... Trouble?

    I put a 7.5 pound butt and a 4-pound brisket on my smoker at 7 pm tonight. After 5 hours, I checked the temps and the brisket is at 190, but the butt is at 205. It's a horizontal smoker, and I put the brisket further from the heat source. Temp gauge read 225 at the cool end. Smoker is new...
  3. funkadelic73

    Brisket Flat (step by step with Qview)

    One rookie question-- I thought when youre temps were approaching 205 internal, the meat would fall apart. I know that's the case for pork butt, and I believe point is the same way. Was it hard to slice/falling apart? Is the "pull" temperature for a flat higher?
  4. funkadelic73

    Horizon Classic 16" Smoker Review

    I just got one yesterday, and am burning it in right now. I can't wait to use it this weekend.
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  7. funkadelic73

    Burn-in "tricks" for a new smoker

    I just saw the review for the Horizon 16" Classic. My wife (lovely woman that she is) got me one yesterday for my birthday. I'm burning it in right now. The guy who delivered it suggested adding some lard during the burn-in process to give off some grease. Anyone else heard of anything like...
  8. funkadelic73

    I finally smoked for the first time (pics)

    Soak those chunks overnight next time, and it should help.
  9. funkadelic73

    Losing the juice

    In a pinch, a little beer will do the trick.
  10. funkadelic73

    4th of July Butt w/Surprise Ending! (Q-View)

    I've always wanted to do a Q-View. Just now getting around to uploading pics. I always by my butts de-boned from Costco (they come two to a pack). This one came from a local butcher. Rub is local, too: Another shot of the butt. You can see the mustard in a few spots: I have been on a...
  11. funkadelic73

    Bringing Life to an Old Grill: Advice needed

    There is a lot of rust, but it's just surface rust (and not even close to all the way through). I think the light scrubbing with steel wool will take most of it off. The "shell" of the grill is pretty heavy-duty, and looks like it's got another decade of use in it at least. I think I'm going to...
  12. funkadelic73

    Bringing Life to an Old Grill: Advice needed

    It'd be my first shot at something like this. I'd do it as a labor of love for my woman.
  13. funkadelic73

    Bringing Life to an Old Grill: Advice needed

    My wife-to-be (in about a month) has an old charcoal grill (1972) that used to belong to her grandfather. It's something she's held onto for sentimental reasons (he died a few years ago), but it's just been taking up space in the garage. She talked about getting rid of it, but I think I might...
  14. funkadelic73

    Converting Charcoal ECB to Propane?

    I have an Afterburner, and I love it. When I'm smoking large amounts of food for my huge family, it lessens the chance of temperature spikes. Might not be "traditional," but the food is good!
  15. funkadelic73

    1st Run @ Turkey

    What was in the brine?
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