Recent content by jlstout

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  1. jlstout

    My first smoked turkey and the outside is black!!!!

    Sounds like too much smoke to me.  I cook my turkeys and chickens at 300-350.  Gets the sking nice and crispy.  Just cooked a 12lb turkey yesterday.  Took 2 1/2 hours total at that temp.  Came out awesome.
  2. jlstout

    How Many Veterans on SMF?

    Nuke Electrician's Mate 2nd Class Navy 1987-1993
  3. jlstout

    how long can leg quarters and turkey legs stay wrapped in cooler safely?

    Leaving chicken for that long, the skin is going to be like rubber.
  4. jlstout

    Problem with Ribs

    I spritz mine every hour with apple juice/apple cider vinegar.  Also usually foil for 2 hours with some spritz.  You can foil ribs without getting them fall off the bone.  Sounds like a moisture issue to me.
  5. jlstout

    Brisket - There is no reason to cook over 8 hrs

    180 is not a guarantee for moisture or tenderness IMHO.  It depends on the brisket. 
  6. jlstout

    Tips from the experience Rib smokers, please

    I agree with the adding a little liquid to the foil.  I sprits mine with apple juice/apple cider vinegar every hour, then spritz really well when I foil them.  Gets them more tender that way IMHO.
  7. jlstout

    UDS heat problems

    My UDS does the same thing.  I started using a metal ring in my charcoal basket, and using it to burn my charcoal around in a circle.  Whenever I try to get too much in there, my temps go up to about 300.  Did a brisket in 7 hours last weekend at 300 and it was the best one I ever cooked!   I...
  8. jlstout

    First Brisket with questions

    Just did one this weekend that took 7 hours.  10.5 pounds before trimming.  My temp was running about 300 though.  First time I got one right finally.  Took it off when the probe went in like buttah! 
  9. jlstout

    Any one else have issues with chicken coming out dry

    I agree with the cooking too long.  175-180 is too high for chicken.  I used to do beer can, but now I only spatchcock.  Never brine them.  I take mine to 165-170 cooking them at 300.  Always come out moist.
  10. jlstout

    Tri Tip Questions

    I would pull at 135 also.  If they are the usual size tri tips (1.5-2lbs), They usually take about 1 to 2 hours or so.
  11. jlstout

    Favorite Beer

    I agree 1000%!!!
  12. jlstout

    Whole pork shoulder question

    I would take the skin off.  Save the skin though and throw it on the smoker too.  Your dogs will love ya!    
  13. jlstout

    Tri Tips and some chicken

     No way do you take tri-tip to 175-180 internal!  Tough as leather that way.  Same finish temp as a steak.  I always cook mine to 135-140 finish.
  14. jlstout

    Smoke my first pork butt, what a disaster!!!!, Please help

    I just cooked one yesterday.  I never mop or spritz my butts.  Don't open the smoker so often!  I cooked a 6 pounder yesterday, and it took 9 hours at 240 to reach an internal of 195.  Took it off and rested it for an hour before pulling.  I only opened my UDS once to  look at it!  If you are...
  15. jlstout

    Smoked Ham

    No, I let it rest for about 2 hours in the cooler.  I will try 145 next time.
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