Food Smokers and Smoking Tips/Tricks/Techniques

It was damn good, don't get me wrong, I just didn't get anything out of wasting two sticks of butter and the time to encase the whole thing ahead of time. A good dry brine, quality seasoning, and attention in the pit is all it takes - the butter casing is just a gimmick (in my opinion).

 

How long did this take to smoke? I plan on smoking a spatchcocked turkey on Thursday but I have no clue how long something like a turkey takes.

 

My family asks why I don’t just put the pork in bbq sauce when I shred it and why I tend toward dry rubs and then sauce after it’s shredded.

it’s so I can repurpose it and use it elsewhere. Tonight’s dinner, shredded pork in gravy on spaghetti.

 

Looks like the last prime I got from a sorta local butcher. Only reverse the meat to fat ratio, that effin thing was 2/3 fat. I was not happy. $12 a lb, for fat.

 

It was awesome. We need smell-o-vision or better yet, taste-o-vision.

 

Yes. You definitely can.

 

Pulled pork nachos and burritos FTW!

Never even heard of gravy on spaghetti. Is that a regional thing? Might have to try it.

 

Originated in Memphis

 

I don't think it has made it to SC yet, but I am willing to be the ambassador!

 

sorry y’all this is a New England thing. We have a huge Italian population in the north end of Boston and in providence. We call our red sauce/pasta sauce gravy. It’s not that simple. A meat sauce is gravy, a non meat sauce is marinara. A traditional Sunday gravy comes out of Naples (where coincidentally in Italian there isn’t a word for gravy so, “real” Italians say it’s all jacked up and wrong), is tomato sauce with meat slow cooked for hours. I usually do my first of the season on Columbus Day weekend, it’s sort of my own tradition, but if it’s too hot I won’t.

edit might be a thing elsewhere too but it’s a big thing in the northeast. I jut don’t know about elsewhere, at least into philly it’s gravy.

 

I think that method is more conducive to throwing it in a high heat oven where you turn the oven off and don't touch the door for 2-3 hours. The butter is your fat for the initial sear and creates the crust, then it cooks slowly from the residual heat in the oven.

 

I lived in the far NE Philly for a while and never heard this, so I sent my mom a text, who grew up in Philly, and she said she used to hear it all the time. I never knew it.

 

I'm planning on smoking a turkey breast on Thursday, anyone have any tips

 

Yeah, me too. Posted on another thread by me, no replies. We are on our own!
"Turkey you say? Wife got a 7lb bone in breast. Gonna cook it on the GMG. Any advice on time and temp? I know what IT to reach. tyia"

 

I make my own dry rub, for a full turkey i use 2 tbs rosemary,thyme,oregano, kosher salt, black pepper, 1 tbs of orange and lemon peel respectively. Stuff 1 apple,2-3 carrots 2 celery stalks, smoke with apple chips Cook till internal temp of 165°

 

That is what I got. It says to just take it from the freezer @ 375. But I want to smoke it

 

I ripped the skin off, added salt/garlic/pepper/paprika, and smoked at 225 until 160. Pulled it to rest, sliced off the bone, and sliced to serve. Best I’ve had yet. I also cured brined it for 12 hours. Happy to share my recipes, if interested. I prefer to focus on the meat than the skin, obviously.

 

Id thaw completely not straight from freezer