Food Smokers and Smoking Tips/Tricks/Techniques

I just slayed it with my Mother's day Boston Butt. Rubbed it with a homemade rub consisting of brown sugar, garlic powder, sea salt, and cayenne pepper. Cooked it from Midnight until about 10 AM. Kept the temp between 225-250. Used mesquite lump charcoal and mesquite chips for smoke. Took it off the grill at 203F internal temp.

The best pulled pork sandwhiches, ever. It was a 10.5lb cut of meat with perfect marbling all through it.

Edit: this was on my Kamado Joe using the indirect heat ceramic plate.

 

TURBO BUTTS

· Hot'n fast, 350 for 3 hours to internal to around 160, then wrap in foil and 2 more hours to 195/200 and then let it rest for an hour or so wrapped in towels in a ice chest. Then pull, Falls apart and oh so good! Have fun!
· Be sure you only get a 7lb butt or so for the time (or a couple for more protein )
. Note: The butt box is not required.
I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, then rub once more.

 

You will do fine. 2 weeks ago had 55 for a wedding lunch at the house. Put the Eggs to work with 3 butterball breasts on one and 2 large hams on the other. When the hams were done started the sausage. All went well.

 

Yep I've done it before with less, just got to get out there early still learning the pit so I don't want to be rushing at the end.

 

Anyone here ever smoked wild turkey breasts? Any recipe ideas?

I am thinking a brine of brown sugar, soy, pepper, a little salt and worcestershire? They maybe adding bacon and smoking over cherry?

Thoughts?

 

that sounds good!

 

Nice! I love my indirect/direct heat smoker. It is awesome to have the versatility. Mine is of course not that size, since I only cook for small family groups, so I don't need anything bigger than a 40 gallon.

 

Wild turkey is going to be a challenge. Only way I've ever prepared it to my liking is to boil it for 45 minutes and then shred it and use it as you would chicken in mexican meals - especially enchiladas.

Then again, i just smoked some pheasant after I shot it, and the brine made it awesome. I used about 6 parts water, 1 part salt, 1 part sugar and some garlic. It was a very strong brine because I only brined for about 12 hours.

 

Wild turkey cubed, marinated in zesty Italian dressing over night, wrapped in a half a slice of bacon, grilled, equals killer...

 

This is outstanding on reg turkey breast (sorry, never done wild, but it is made for it). I use cherry & pecan lightly.
https://shop.himtnjerky.com/online/product.php?productid=50&cat=252&page=1

 

I will have to say I have made my own rub for many years and really enjoy it, but this stuff is awsome. You will have to order it online, but it's worth it.

http://www.buttrub.com/

Anyone else used it? Thoughts?

 

My local grocery store carries it. I've used in the past, it's OK, but not a game changer IMO.

 

Shrimp was awesome, by the way. I would not buy Tasty Dead Cow Shake again though - too bland. Back to the paprika based rub like Sticky Pig for beef and pork!

 

Aww yeah - Smoker Sundays just got a little more exciting. Menards has the Akorn and Akorn Jr on sale this week.

 

Prepped some meat for the smoker tomorrow! A small, deboned pork butt, a 4 lb brisket and some chicken quarters. Here it is before:



And after mustard and rub:

 

Wow, it looks good!!! I am freaking starving too..... 1800 calorie a day diet (watching what I eat) is killing me right now. I want to eat something so bad right now!!! My breakfast was 1300 calories and it is too cold and rainy to run and burn some calories, so I either go over or do a lot of pushups,sit-ups,flutter kicks,crunchies to afford to eat anything else for the night. I cant wait until this pt test is done and over with!!!!

 

I hear ya - i've been on the paleo diet and have dropped 14 lbs. Just got back from a wedding though, and cheated a bit tonight. Luckily I can get back on the wagon tomorrow and still enjoy all that meat as lunches next week!

 

Shooting for an overnight smoke - got it all on around 6:00pm. Chicken will probably be done by 10:00, brisket and pork are going overnight.

 

Same thing here, had a party to go to and then it was dinner out... going to make up for it today though

 

I just got an offer to settle a big debt and have a guy build me a grill/smoker. I was thinking about maybe making a trailer so that I can use it anywhere and everywhere. If you guys have any ideas, plans or details please let me know and include pics!!!! I am excited!!!