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Recent content by bhcmz
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Well strangely I re-probed the turkey and the temp. dropped 10 degrees and stayed constant...so I had s but more time than I what I initially was thinking I had. This isn't the first time this has happened. At any rate I did wrap and rest...for about 1/2 hour. Folks really liked the smoked...
Thanks for the feedback...that all makes good sense. My wife is also a "super-taster" and highly critical...tough critic I married...only makes me a better cook.
I will be looking for fresh turkey's for sure!
I have a simple question. I'm going to be preparing 2 turkeys this year...one at approx 16 lbs. and one closer to 12 lbs. my question is should I double up on brine recipe or stick with the standard amount? I'll be putting the two birds in one cooler. My fear is if I double the brine...
It took 9 hrs to get IT to 185 F. Really was not planning on it taking that long, but now I know. Wanted to leave it in to get to 195, but due to plans had to take it out at 185. Had a "stall" at 155-160...took forever. Despite it all, it genuinely turned out awesome.
The plywood is just...
Okay, made the mailbox mod to my MES today and picked up a nice quality 4.5 lb. brisket. This will be a first on both accounts for the mod and brisket.
I'm guessing if I want to have the brisket "eat ready" by noon tomorrow...being that it's only 4.5 lbs. I should start smoking around 6:00...
I typically get all of my meat at a local butchery http://www.butcherymeats.com/#qualityservice
....but at $12.99/lb. for brisket, don't think I'm gonna come swinging out of the gates paying that much for MY FIRST TRY AT SMOKING A BRISKET. However, I am sold that High Quality Meats are worth...