Recent content by djsmokesupreme

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  1. djsmokesupreme

    Memorial Day Pork Shoulder

    IT is 185 and its getting re-wrapped and going into the cooler to rest for an hour.
  2. djsmokesupreme

    Memorial Day Pork Shoulder

    here's the shoulder after a few hours over natural lump charcoal and cherry wood. IT was 160 and I'm moving it to an aluminum pan and wrapping it to finish.
  3. djsmokesupreme

    Memorial Day Pork Shoulder

    Ask and ye shall receive.
  4. djsmokesupreme

    Memorial Day Pork Shoulder

    Starting a Sunday smoke. Starting with a small boneless pork shoulder, injected with 1 cup of a half and half mixture of bourbon and apple juice, with a packet of Saizon (Cuban pork seasoning) mixed in. I’ve liberally coated it with Jeff’s Rib Rub. Just waiting for the Weber Smokey Mountain to...
  5. djsmokesupreme

    CHRISTMAS TURKEY PROBLEM

    Just an update: On Sunday, I smoked the bone-in breast to an IT of 150 degrees, rested it in a cooler for an hour, then let it come to room temp. I then removed the whole half-breasts, vacusealed them and refrigerated them. Today, I sous vied them at 155 degrees for about 1 1/2 hours. When I...
  6. djsmokesupreme

    If you had 10lbs of bone-in shoulder....what would you make with it?

    If you go with pulled pork, you can portion it vacuseal it and freeze it. It will stay delicious for at least 6 months. Pop a package into boiling water for about 10 minutes whenever you want a pulled pork sando or some carnitas. If you don't sauce it before you freeze it, it's great for...
  7. djsmokesupreme

    WHO WANTS TO COOK A BIG ASS BRISKET?

  8. djsmokesupreme

    WHO WANTS TO COOK A BIG ASS BRISKET?

    Yup, that would be one backup plan, but I frankly think she and her guy are just too newbie to tackle a brisket in the first place. The alternative is to braise it in the oven instead of smoking it, but who knows, maybe there's somebody out there who's willing to do it over the weekend for the...
  9. djsmokesupreme

    WHO WANTS TO COOK A BIG ASS BRISKET?

    My sister lives in the Pascagoula/Ocean Springs/Gulfport area, and needs a professional smokehouse or BBQ team to cook a 25 pound brisket for a Christmas event. She apparently committed the rookie mistake of buying a piece of meat too big to fit in her smoker. If anyone knows someone they...
  10. djsmokesupreme

    CHRISTMAS TURKEY PROBLEM

    I think this is the way to go. Would you suggest vacu-sealing them on the bone, or deboneing and vacu-sealing the unsliced half breasts?
  11. djsmokesupreme

    CHRISTMAS TURKEY PROBLEM

    Thanks. I like the idea of using the sous vide to rewarm them, also. I'm going to go with that. I always either brine or inject. You're right, it does wonders about keeping them moist. I inject with equal parts chicken stock, apple juice and bourbon. Tastes wonderful!
  12. djsmokesupreme

    CHRISTMAS TURKEY PROBLEM

    How about YOU tell her?
  13. djsmokesupreme

    CHRISTMAS TURKEY PROBLEM

    My smoked turkey breasts have become a required part of our Christmas meals with our extended family. I'm expected to produce flawlessly delicious turkey, a challenge which I am happy to accept. Here's my problem this year. My sister-in-law, who lives about an hour away, is hosting. Dinner...
  14. djsmokesupreme

    Poultry Smoke Time

    I do spatchcocked chickens in about 1 1/2 hours at 250. People do it differently, but I cut out the backbone, then score the breastbone from inside and bend the bird flat. You want the meatiest part of the thigh to reach 150, then rest the bird in a cooler in a foil pan covered in foil for 30...
  15. djsmokesupreme

    2nd Competition and got a 1st!

    Fine lookin' bonz! Congrats
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