Food Smokers and Smoking Tips/Tricks/Techniques

It had an orange that I quartered (rolled to release juice and I also zested it a little), I had some lemon in there I'm trying to recall I think I used like either a 1/2 or 1/4 of one (didn't want a strong tart flavor), I used about 4 cloves of garlic, about 1 1/4 cups salt, 1 large onion cut into wedges, pepper (to your preference), I tossed in about 3 about bay leaves, I used about 3/4-1 cup of brown sugar to give it some sweetness (this year I may try to sub out fresh local honey), The water portion honestly depends on your size of bird, I added most of this into a pot on the stove with some water and stirred it up on low heat until the salt and the sugar dissolved. Took it off the heat added in some ice to cool it down. put it in the fridge till it was completely cooled. I had found one of those large zip lock type turkey bags put it in my turkey roaster added the turkey in then dumped in the brine and finished filling with water until the turkey was covered. mixed it up some sealed the bag and stuck the whole thing in the fridge to brine overnight. Now this is not an exact recipe and can be played with to suit your taste, this year outside of the honey I may try some Key Limes in place of the lemon.

 

Everyone is talking about Turkey.. Here's my smoked turkey last year. Super juicy.
I did brine it for about 24hours. Some salt, sugar, water, slices of apples/oranges, garlic and onion.

Injected with some Tony Chachere's butter marinade. Then added some dry rub before putting her in the smoker

 

I did two nice roasts for Christmas last year, those did them on the smoker though. Just a nice rub on them and then into the smoker to get some smoke then brought the temp up to roast. Would have thought people had never had roast before there was a ton of meat and if I recall 98% of it went at dinner time.

 

We fried ours also. Freakin great turkey, the smoked one last year (first one) was as good if not better. This year we will do smoked again, next year it may end up smoked and fried battling it out lol.

 

yea that looks absolutely amazing

 

thanks guys , I cant remember if I used my offset smoker or the masterbuilt electric. Im 90% sure I used the masterbuilt electric because you can really turn up the temp

 

and that's how you met your wife right?

 

Give this one a try!!!

http://www.foodnetwork.com/videos/honey-brined-smoked-turkey-0132534.html

 

Some friends gave me some smoked turkey and it was really good. It was however turkey raised in their yard so it was already ahead of the game. I say do a test run on a smaller turkey and if it turns out good do it for Thanksgiving!

 

So now you know what you're smoking tonight

 

Smoked game hens FTW!

 

I took the ball and ran with it lol. only had time to thaw a breast tho.......Weber 22.5" w Kingsford briquettes and soaked cherry lumber scraps

 

I know at least one of you uses the amaze-n tube.....

What's the trick? Thinking about doing a brisket Sunday in the pellet pooper!

 

I have the amazn tray. I had a horrible time with it for several attempts. I found that sawdust works much better then the pellets. I assume the tube is similar. In my tray pellets did not work.
What kind of smoker do you have? I have a masterbuilt 30" electric. It's quite air tight so I find that leaving the top vent at least half open and the chip feeder tube half way out that I get more air and it still holds temperature and the amazen tray works great. I use this sawdust...best that I have tried so far

 

I have an 8lb bone-in pork butt for tomorrow. I wanna eat at around 4. So I'd like it to be done by 3. I know cook time doesn't really matter and internal temperature is the key. But anyway....
I was thinking of starting at 6 a.m. at 250 but what do you think about throwing it in at midnight or so at 200? I have a amazen pellet tray that will smoke for 6-8 hours easily. And masterbuilt electric smaker. Even if it's done early I can wrap it and put in cooler. I'm leaning towards putting it in late tonigh, but wondering what people here think.

 

10 hours on the smoker plus two in the cooler to rest. I'd start at 3a. Or midnight

 

I always put a butt on late at night. I'd go 225 or so and check in the morning. After it hits your goal temp (I shoot for 195) wrap in a old towel, over foil of course, and store in a cooler. You'll be surprised how long they will stay hot.

 

Thanks guys. This is what I was hoping to hear. I'll take it out of the fridge a few hours before I throw it on tonight.
So 225° is my best bet?

 

Not bad for a 10th Mtn Guy