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Help with a turkey
Hello all, its been awhile since I have posted but there are so many good ideas that alll I normally have time for is reading. Having said that, I am going to be smoking a medium sized turkey tomorrow. What tips can you all give me? Brine or no brine? If so, is there a standard recipe... -
Fatty question
I'm going to try my first fatty this weekend. I have three picky kids and one kinda picky wife. What do you all recommend that I stuff it with so that everyone will eat it and want me to make it again?? -
How much pulled pork?
Good morning all. In the near future I am going to be hosting a large gathering of friends and we have decided that pulled pork is on the menu as the main meat item. Is there a rule of thumb to go by when deciding how much meat to have? I want to be sure to have enough but dont want to... -
Chicken breasts with Q-View
For those that helped with the last minute emergency, thanks. All in all it turned out excellent. The skin was a bit rubbery but the meat was delicious. -
Emergency Chicken Question
I am smoking 4 bone-in chicken breasts (Q-view to follow) and they are done way before I anticipated them to be. I expected them to take another 1 hr and 45 minutes but they are at 165 right now. What is the best way to keep them warm and fresh while the remainder gets done? What is the... -
Question about roasts
The family wants roast beef and potatoes for dinner this weekend and I was thinking about using the smoker to prepare it. I want to slice it just as if we cooked it in the oven and I am looking for tender and medium/medium rare. My question is this: What is the best kind of beef roast to use... -
Ribs, ribs or ribs?
Can someone tell me the differences between the different kinds of ribs (baby back, spare, etc) and which ones you all would recommend for my first smoked ribs. Thanks -
Quick prime rib question
I finally decided on prime rib. My question is about timing. It's a 6# prime rib and I plan to smoke it at 275 degrees. So that I have a rough idea about when to put it on, can anyone give me a ballpark idea about how long to leave it in so that it hits about 130 degrees? Thanks much. I was... -
What do you recommend?
I want to smoke som beef next weekend but I'm not sure what I want to do. All that I do know is that I want to slice it rather than pull it and I do not want a brisket. I'm thinking maybe a tenderloin, a prime rib or a roast of some sort. What do you all recommend? -
Pork loin roast question
I see a lot on here for pulled pork but not so much for pork loins that are sliced. What do you all recommend? I was thinking just my same rub I use for butts and smoking it to 195. Since I'm not pulling it, I dont know if I should foil it or not. What say you? EDIT: As I was reading the... -
First brisket with pics
You can always tell a good smoke BBQ by the amount of leftovers and this morning I couldnt find even a stitch of pork or brisket in my entire house :( I did find a lonely ABT though :D Atomic Buffalo Turds in a holding pattern, waiting for the meat to be done Finished product... Pork butt... -
New Years Eve brisket question
Good morning all, hope you had a great Christmas. I have a question for those in the know... We're planning a NYE party and decided to smoke a brisket. I cant decide to slice it for sandwiches or slice it and serve it "as is". Is brisket any good when served like cheesesteaks (with grilled... -
New Years Eve sausage question
Quick question for the pros here... We are having a NYE party and plan to smoke a brisket but I want to supplement that with something else and I was thinking "sausage". My question is this...is there a commercially made sausage out there that is good to smoke or will any of them do? Is there... -
Nebraska Noob
Hello all. I just bought a Masterbuilt electric smoker and am getting ready to use it for the first time ever this weekend. Two pork butts for pulled pork sammiches. Any tips would be appreciated. http://www.smokingmeatforums.com/for...ad.php?t=11670 -
First timer needs some guidance
I just bought my first smoker (electric MasterBuilt) and I want to smoke two 4 lb boston butt roasts for pulled pork sandwiches this saturday. I have the rub I want and the finish sauce but need the technical guidelines. How long? What temp? When do I take out and wrap in foil? What am I...
