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Turkey leg questions
Hi - I smoked some turkey legs today, and they reached IT of 165 in 2 hours. Does that seem too fast to you? I was expecting closer to 4 hours. So...I've pulled them, wrapped them in foil and a towel, and put them in a cooler. How long can they safely stay in the cooler before serving? I was... -
Tri tip roast advice?
Hi - I'm going to smoke a tri tip roast tomorrow as a trial run for Easter dinner. I've read quite a few threads on this site in preparation, so I think I'm ready. I've rubbed the roast in EVOO and some McKormick's Montreal Steak Seasoning, with a little extra salt and pepper. It's wrapped and... -
Brining question
Hi - I'm going to brine some turkey legs to smoke tomorrow. I plan to use Tip's Slaughterhouse Brine. I am also going to smoke some bone-in chicken breasts tomorrow as well. Can I make the brine tonight and put the turkey legs in overnight, and then put the chicken breasts into the same brine... -
bone-in turkey breast and chicken leg quarters with q-view
Hello - I'm trying out my second turkey breast and hoping for great results. I'm also doing leg quarters which have always been pretty failproof so far. Here's what I've done so far.... Brined the turkey breast overnight in Tip's brine recipe. This morning I rinsed the turkey and patted it dry... -
turkey breast and chicken q-view
Hi - Thanks to all your suggestions and advice, my turkey breast and chicken quarters and chicken breasts turned out great! I brined the turkey breast for 5 hours in Slaughterhouse Brine, then seasoned and kept in the fridge overnight. I didn't brine the chicken...just seasoned and put in the... -
turkey breast questions
I've pulled my 6.5 lb bone in turkey breast from a five hour brine, using the Slaughterhouse brine recipe. I've dried it off, and I'm going to rub it with oil and then season with a storebought rub. I'll keep it in the fridge overnight, and I'm going to smoke it tomorrow in my MES 40. 2... -
Question about brine time for turkey breast and chicken parts
Hi - I want to brine a 6.5 lb bone in turkey breast and some leg quarters and chicken breasts. I was thinking about starting the brine tomorrow morning using the Slaughterhouse brine recipe in the morning. Should I brine them for about 5 hours, and the pull them out, season them, and leave them... -
smoking my first bone-in turkey breast tomorrow
Hi folks - I'm smoking my first bone-in turkey breast tomorrow, so I wanted to run a few details past you experts to make sure I'm on the right track.... 1. I'm brining it right now in the Slaughterhouse Brine recipe I got from this site. Based on all the different posts, I think I should brine... -
chicken leg quarters and tiny pork loin roast
Hi folks - I did several chicken leg quarters and a tiny (2lb) pork loin roast tonight and it turned out pretty good. I rubbed the chicken with olive oil inside and outside the skin, and rubbed some Salt Lick seasonings inside and outside the skin. For the little pork loin, I rubbed it with... -
first pork loin roast?
Hi folks - I'm smoking my first little pork loin roast tomorrow, along with a bunch of chicken leg quarters. My kids and I love the chicken, but my husband is more of a pork guy. So....I bought a little 2lb. pork loin roast to throw on with the chicken. So....should I just rub oil and... -
first turkey legs and chicken quarters
Hi - I smoked my first legs and quarters yesterday. I was going to brine them, but Saturday was so hectic that I ran out of time. So...I just rubbed them with canola oil, sprinkled them with Salt Lick barbecue rub (on top of and under the skin) and left them in the fridge overnight. Then I put... -
how long can leg quarters and turkey legs stay wrapped in cooler safely?
Hi - I'm a newbie and I'm about to use my MES 40 smoker for the 2nd time. (First time was ribs and brisket, with a lot of help from you folks.) I want to smoke some chicken leg quarters and some turkey legs tomorrow. I was planning to brine them overnight, then dry them and let them sit in the... -
Rookie Brisket Q-view
Well, after lots of help from you folks here at SMF, I finally finished cooking my first brisket. I put it in at 10, wrapped it in foil at 165 degrees, and took it off at 195 degrees at 9:00. Then I wrapped it in foil and a towel and put it in a cooler until 10. We sliced it at 10 to give it a... -
One more rookie brisket question
Hi - I'm smoking my first brisket, and I have one more rookie question for y'all. I cooked the brisket until the internal temp got to 165, then wrapped it in foil and stuck it back in. I think I'm supposed to keep cooking it in foil until the IT gets to 195. So...do I just shove the cooking... -
rookie brisket mistake...I think
Hi - I just bought my first smoker yesterday (MES 40) so of course I had to smoke something today. I put a brisket in at 10 this morning, and then stuck the probe in around noon. I think the temp when I stuck the probe in was about 125 or so. I didn't read the info on this site about not... -
Just joined...can't wait to learn from you folks!
Hi - I just bought my first smoker yesterday...an MES 40. I preseasoned it this morning and put my first brisket in at 10. I have no idea what I'm doing, but I'm going to enjoy learning! I have a couple of questions. (well...actually I have a million questions, but I'll start with a few...) 1...
