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Good morning everyone. It's a cold day in Nashville, temps in the 30's wind chills in the 20's and very windy. The electric smoker is going to have it' work cut out for it today. The brisket is smoking as we speak. I ended up using "Rudy's Rub" and a little cumin. Smoking with Pecan...
One last question then I promise I will leave everyone alone. So I made an attempt at making a rub instead of using a pre-made one that I had picked up somewhere. Here is what I used:
2- tablespoons Lawry's Seasoned Salt
2- tablespoons Tony Chachere's Creole Seasoning
1- tablespoon Galic Salt...
Awesome feedback everyone!! I think I should be all set. I start out on Friday morning and if I think about it i'll post some pics for everyone from start to finish to see how it's going!! Thanks again!!
So it's time now to move up the smoking chain with the big dogs and smoke my first brisket. I plan on doing this Friday morning. I will be doing a 10lb-12lb brisket. I plan to serve it Sunday at a super bowl party. I'm pressed for time (plus the weather is a factor here in the south). My...
Okay so got up early this morning got the birds ready etc...however...for some reason I cannot get the electric smoker above 170 degrees this morning? Is it safe to cook at this temp? Maybe I should remove the water pan? Any ideas. I don't won't to ruin all the meat that I was planning on...
Okay so got up early this morning got the birds ready etc...however...for some reason I cannot get the electric smoker above 170 degrees this morning? Is it safe to cook at this temp? Maybe I should remove the water pan? Any ideas. I don't won't to ruin all the meat that I was planning on...
Thanks for the brine story. I was hoping to get a post regarding the % salt solution a frozen bird comes with and a brine as I didn't want to ruin one of the birds. This should be alot of fun this weekend. I'm definately going to brine one of the breasts and inject the other.
I'll post...
Good idea. I'll brine one of the turkey breasts and use a salt-less rub. Anyone see any issues using a turkey breast that appears to have a certain % of salt solution it was socked in? It's a Butterball 3lb boneless breast.
I'll just inject and use my normal rub on the other turkey breast...
Thanks for the feedback. So even though the breasts already come in a % of salt solution still use a brine on them?
Also what about the injectors? I'd really like to try out the Creole Butter, would any recommend a different style or their own personal preference?
Would you also recommend...
First off I would like to thank everyone for so many great resources and ideas. I'm going to be smoking a couple of 3lb turkey breaks for the first time and wanted to mix up the flavors a bit. I've decided not to go with a Brine as the breasts already have a % solution they have been in. I...