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  1. joeeeeeeee

    Fatties for one w/View

    they look awesome! i've seen quite a few posts on fatties, look like you guys have all mastered the art of the homemade variety. where's a good resource for a homemade fatty newbie? thanks!
  2. joeeeeeeee

    Brisket did not take smoke???

    what about the pink smoke ring, was there one? i've found on a few brisket's i've done that there is no smoke ring and the meat does have great tenderness and flavor, but lacks smoke flavor - despite cooking with adequate amounts of wood. i think it has a lot to do with letting too much smoke...
  3. joeeeeeeee

    Smoked Suckling Pig...Great Meat, Rubbery Skin

    here are the only two decent pictures i have of the actual meat... oh yeah, one other tidbit about the process this weekend. we cooked the pig in my backyard and then transported her to my brother-in-law's for his daughter's graduation party. the transportation went off without a hitch...
  4. joeeeeeeee

    Smoked Suckling Pig...Great Meat, Rubbery Skin

    thanks cowgirl. i have the same thing going in my cinderblock pit - coals in two of the corners, and then we had the pig across the pit, into the opposite corners. it worked out really well. a few other observations on the first suckling pig roast: * i had read many times on the web that...
  5. joeeeeeeee

    Smoked Suckling Pig...Great Meat, Rubbery Skin

    thanks rich. we thought about doing that but were too worried about over cooking the meat. will definitely try it out next time.
  6. joeeeeeeee

    Smoked Suckling Pig...Great Meat, Rubbery Skin

    Hey folks, We just smoked our first suckling pig (30 pounds) on my homemade backyard BBQ Pit. While the meat came out incredibly delicious, unfortunately the skin was just way to rubbery for human consumption. We oiled the pig down prior to cooking, but after 6+ hours at around 225' that...
  7. joeeeeeeee

    a little help with a BIG turkey

    i second that brentman. the skin on both my turkeys was complete rubber. now i know why. thanks.
  8. joeeeeeeee

    a little help with a BIG turkey

    i've recently smoked turkeys that size, twice. each time, it took around 1 - 1.5 hours for every two pounds, smoking at around 225 - 250. if you plan on smoking at 275, i would figure your 21 pounder will be done in around 8 hours, could be less...of course, it could be more too!
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