Recent content by soccerhawg

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  1. soccerhawg

    Smoking turkey

    Just my two cents but I like pecan wood for my smoke. Brined, spatchcocked, and smoked somewhere around 350 gives it a nice color, crispiness, and taste. This wood is actually the best taste I have had.
  2. soccerhawg

    Let's see the birds! Or whatever you're thankful for!

    Well, I posted this in my own, new, thread but I'm just so proud of my first turkey on my new BGE, I thought I'd share it here as well.  12 lb bird, brined for 12 hours, rested for about 11 hours, covered (over and under skin) with butter and olive oil on top, cooked at 350 with pecan chunks. ...
  3. My First BGE Turkey

    My First BGE Turkey

  4. soccerhawg

    My First BGE Turkey

    I haven't posted very much here.  I have, however, spent a lot of time reading and learning and I have found this site invaluable.  I just recently bought a Large BGE and my second cook on it was our Thanksgiving turkey.  I have to say I am proud and it was DELICIOUS!  Unfortunately, I don't...
  5. BGE First Turkey.jpg

    BGE First Turkey.jpg

  6. soccerhawg

    Preparing the Turkey

    Sorry for the late reply but with five people in the house we have had someone (or oneS) sick ever since the day before Thanksgiving and I haven't even been back on the forum. I wanted to follow-up and tell everyone thanks for the help.  My bird was going along great until I realized that the...
  7. soccerhawg

    Preparing the Turkey

    Great, I just wasn't sure if the butter would cause any problems with the rub.
  8. soccerhawg

    Preparing the Turkey

    Thanks for the feedback.  I just hadn't read about this particular case in all my readings. I had to look up spatchcocking.  It looks interesting and I'll probably give it a shot sometime but I have a small smoker right now and I don't think I would have the room for the bird doing that.  I've...
  9. soccerhawg

    Preparing the Turkey

    I'm about to smoke my first Turkey and I have been doing a lot of reading here on the forum and on the main site and I've got a question I'm sure one of you wizards can help with. I'm going to brine the turkey with a simple water, salt, and sugar solution with just a little of some kind of...
  10. soccerhawg

    Nearing the end of first brisket - Question

    Thanks for the link. That is some great information AND it makes me feel "pretty good" that I'm on the right path. Based on everything I have read on this forum, I seem to be headed down the right path. Heck, as long as it tastes good, who says it's wrong?!
  11. soccerhawg

    Nearing the end of first brisket - Question

    That all makes perfect sense. I was really just thinking about putting it in the fridge and taking what we want tomorrow. I was just curious if there were any opinions on any pros or cons either way. I knew I could get help here. This place is great. I'm hoping one day I'll be able to...
  12. soccerhawg

    Nearing the end of first brisket - Question

    I have been working on my first brisket, thanks to a lot of help from this forum, and I have a question that I hope someone on here right now can help me with. First, I'm still a little confused about the parts of a brisket. I hear point and flat and I think I understand them but if I...
  13. soccerhawg

    Jeff's "Goodness Gracious Sakes Alive" Sauce Recipe

    Thanks guys. This is what I thought but I wanted to be sure. I'm a newbie so I'm gonna be doing a lot of reading and probably a lot of questions. Hopefully, one day, I'll be able to contribute more.
  14. soccerhawg

    Jeff's "Goodness Gracious Sakes Alive" Sauce Recipe

    OK, I just ordered it and downloaded it but I have a question for those of you that have made it. When making the sauce, do you bring all of the ingredients to a boil while mixing before simmering or just heat it up to a good temperature? I've searched all over and I can't find this particular...
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