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Old 07-03-2015, 03:48 PM  
BigRedChief BigRedChief is offline
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What are you Smoking/Grilling/BBQ'ing this weekend?
What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
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Old 11-03-2019, 10:15 AM   #2071
KCUnited KCUnited is offline
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Tip: if you have the space, get a fresh turkey and brine it yourself.
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Old 11-03-2019, 10:27 AM   #2072
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Tip: if you have the space, get a fresh turkey and brine it yourself.
Yup, brining will make all the difference in the world. I'm gonna use Alton Brown's brine recipe and smoke mine this year. I've only ever baked a turkey but I'm guessing I'll just treat it like any other big hunk of meat and smoke away. Thinking maybe an apple/pecan blend?

For those that are interested, it's a good one:

https://www.epicurious.com/recipes/m...brine-51410501
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Old 11-03-2019, 10:34 AM   #2073
KCUnited KCUnited is offline
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Originally Posted by Pablo View Post
Yup, brining will make all the difference in the world. I'm gonna use Alton Brown's brine recipe and smoke mine this year. I've only ever baked a turkey but I'm guessing I'll just treat it like any other big hunk of meat and smoke away.

For those that are interested, it's a good one:

https://www.epicurious.com/recipes/m...brine-51410501
I've used Alton's brine in the past with success.

A lot of turkeys come pre-brined in solution and can become extra salty if brined again, at least in my experience. Fresh turkeys are the way to go.
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Old 11-03-2019, 10:39 AM   #2074
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I've used Alton's brine in the past with success.

A lot of turkeys come pre-brined in solution and can become extra salty if brined again, at least in my experience. Fresh turkeys are the way to go.
Think there's any benefit to smoking the innards for gravy? I've always just boiled them and stripped and chopped them up. Smoke in gravy on top of smoked bird might be a bit too much...
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Old 11-03-2019, 10:43 AM   #2075
Buehler445 Buehler445 is offline
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Think there's any benefit to smoking the innards for gravy? I've always just boiled them and stripped and chopped them up. Smoke in gravy on top of smoked bird might be a bit too much...
I’ve never done it.

I’ve offered to save the drippings for the people that care.

My wife is a freak show and swipes the neck and gizzard so she can fry them up and be disgusting.
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Old 11-03-2019, 10:47 AM   #2076
KCUnited KCUnited is offline
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Think there's any benefit to smoking the innards for gravy? I've always just boiled them and stripped and chopped them up. Smoke in gravy on top of smoked bird might be a bit too much...
I've never smoked the innards, but I do put a rectangular foil pan under the grate to catch the drippings as the turkey smokes and have used that to make smoked gravy. It's not too much and is honestly my favorite part of the meal.

If you go that route, just make sure to have some broth or water in your foil pan, and monitor so it doesn't dry out, otherwise the drippings will scorch.
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Old 11-03-2019, 11:11 AM   #2077
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I know 99% of you will disagree but smoked Turkey is the most overrated BBQ meat there ever was. It's flavorless besides the smoke, it is usually drier than everything else and just a waste of money when you want BBQ.

Sausage has fat for flavor, brisket and pork are perfect BBQ for and even smoked chicken drums or wings are better than turkey.

Why the **** do people order that shit? I wonder if they feel that eating turkey at a a BBQ place saves them from the wife screaming at them for all the other greasy, pure beef and pork.
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Old 11-03-2019, 11:41 AM   #2078
srvy srvy is offline
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I like the masterbuilt electric turkey fryer they go on sale before Thanksgiving at Academy Sports. I think I got mine for 30 bucks a couple years ago. It has a smoke box drawer for wood chips and it works and a easily accessible drip cup at bottom that you line with foil and easy cleanup. You will have to empty twice during cook i love the smoked gravy flavor. A 12 lb bird is perfect but I have stuffed a 14 lb before and came out fine. I dont brine a frozen turkey but I do inject flavor butter garlic solution with a little turkey broth if can find if not chicken works never more salt.

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Old 11-03-2019, 11:48 AM   #2079
Buehler445 Buehler445 is offline
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Originally Posted by scho63 View Post
I know 99% of you will disagree but smoked Turkey is the most overrated BBQ meat there ever was. It's flavorless besides the smoke, it is usually drier than everything else and just a waste of money when you want BBQ.

Sausage has fat for flavor, brisket and pork are perfect BBQ for and even smoked chicken drums or wings are better than turkey.

Why the **** do people order that shit? I wonder if they feel that eating turkey at a a BBQ place saves them from the wife screaming at them for all the other greasy, pure beef and pork.
We are not ordering that shit. We’re smoking a bird instead of baking a bird. Smoked turkey is better than baked turkey.

That’s all this is.
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Old 11-03-2019, 01:19 PM   #2080
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Ribs, grilled corn on the cob and baked potato
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Old 11-03-2019, 03:23 PM   #2081
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Spatchcock the turkey after brining and cook it hot and fast. Low and slow makes for an over-smoked bird and tough skin.
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Old 11-08-2019, 09:28 PM   #2082
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I haven't cranked up the smoker for a month or more. So for this weeks game I am. I'm going to smoke some ribs, salmon and pork butt tomorrow. Ribs for me and my brother in law to eat tomorrow along with some yard work. The salmon is for the wife and then the butt is going to be pulled and then cooked into a pulled pork pizza for me and my buddies for the game on Sunday. I feel good about it.
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Old 11-11-2019, 03:00 PM   #2083
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Old 11-12-2019, 10:02 AM   #2084
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Need tips from the pros.

I’m hosting a thanksgiving party for my staff, 20 people, and of course plan on cooking the turkey. What about smoking a turkey? Worth it? Tips?
Smoking the turkey is the shit. I spatchcock the bird first. It's thinner and smokes quicker that way, so it's super moist. I also brine it first. Brine for 12 hours then spatchcock, then smoke with cherry or apple wood to internal temp of 165 degrees. Be the best turkey you've ever had.
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Old 11-12-2019, 11:53 AM   #2085
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Originally Posted by scho63 View Post
I know 99% of you will disagree but smoked Turkey is the most overrated BBQ meat there ever was. It's flavorless besides the smoke, it is usually drier than everything else and just a waste of money when you want BBQ.

Sausage has fat for flavor, brisket and pork are perfect BBQ for and even smoked chicken drums or wings are better than turkey.

Why the **** do people order that shit? I wonder if they feel that eating turkey at a a BBQ place saves them from the wife screaming at them for all the other greasy, pure beef and pork.

You are just anti Turkey. Thats got to be the case.
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