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Perdue Turkey Breast Roast (10lbs) - Smoked
This is for those who either host large Thanksgiving dinners or for those, like me, who just want to provide ample leftover bird to guests. (in my case, older relatives who no longer cook). I tried this in 2020 with a 9lb-er, and yesterday with a 10lb-er. 1. Thawed over several days (but the... -
Easter Ham
Nice still morning smoke at 0630 on Easter morning... BearCarver's double smoked ham on tap.- lautay
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America's Birthday Cake!
Brisket! 9 lb flat SPOG 14.5 hours on PB Competition blend pellets Additional smoke tube used No wrap 2 hour rest in faux cambro. Wanted to do a true old school brisket (yeah, I know, not really old school on a pellet smoker, but anyway...), meaning no wrap. Once I closed the lid, I didn't... -
Pork Butt. Hour 14.. Still Waiting...
No real comment, just waiting it out. 9lb butt still going from 0800. Now 2300. Smoked at 250, at 179 now. Maybe I'll get a couple hours sleep tonight! -
9lb Turkey Breast Roast
OK, this is late since I did it on Thanksgiving, but here goes... I wanted extra meat for my parents to take home, so I bought a 9 plus pound Perdue "Boneless Turkey Breast Roast", which is more or less three whole breasts glued together somehow (you'd see them on a buffet carving station)... -
Advice? 9lb Turkey Roast
I found posts for small 3lb Turkey roasts, but I just bough a commercial 9+ pounder from GFS. Wanting insight as to how to smoke it. AFTER I bought it, I saw the regular baking instructions say to keep it foiled until the last hour. I'd still heat it in the smoker, but add the chips when... -
Prime Rib Sunday
Yesterday's Sunday Funday Prime Rib 11.15.20 Prime Rib In Electric Smoker 6.2 lbs, bone-in 225 Temp, hickory chips 1310 Time in 1630 Time out 139 Internal temp 148 Temp after tented for 20 mins Gonna give credit to BearCarver for all of his Prime Rib posts! -
Bonless leg of lamb
Trying out a greek marinade (that I REALLY like for souvlaki) on the smoked lamb. 1 cup olive oil, 1 fresh squeezed lemon, a LOT of garlic, a heaping Tbls of oregano, and some pepper. That's it. Measure to your taste (I go heavier on the garlic). Let sit a few hours or overnight. Today I... -
Newbie from the Land of Lincoln!
Abe loved the smoke, honest! I've had a smoker of sorts for a while, but haven't really "smoked". Couple of birds and sausages until a month ago when I smoked my first butt! Trying a brisket and spares today. I have learned a lot already from searching this forum. From rubs and mops to...
