Food Smokers and Smoking Tips/Tricks/Techniques

$1 a lb in the lone star state capital

 

that's just mean haha

 

Mine keeps seeing a deer walking through our yard and going nuts. Not sure if the dog going off annoys me more than the fact that I can't whack the deer and have some goods meals.

Ya it's the can't whack it thing that annoys me more

 

Ya we have a bunch around here and we can't take them in the city limits. ANNOYING. Had a nice 10 point standing in my neighbors front yard last weekend. Got a nice family of them at my friends house. We have named them Breakfast, Lunch and Dinner.

 

I guess if it's hit by a car it's OK. Neither of us can come up with a good reason why we driving the cars in our backyards at high speeds though.

Man now I'm wanting some grilled bacon wrapped backstrap.

 

Ha, had the exact same thing happen two nights ago. One of my weenie dogs went total spaz barking and carrying on. Grabbing my trusty Four 7s ML2 I discovered this:

 

Wonder what he'd taste like over some hickory smoke...

 

So the pork turned out great last weekend and now I'd like to try something else. I'm thinking turkey would be tasty.

 

Bow season starts this wendsday

 

what if they are "destroying your property"? plant a tiny garden... watch deer eat garden... shoot deer.

 

if you do turkey, brine it for at least 12hours before

 

yea 2 days might be too long and make it mushy

 

Thoughts on a brine mix and since I'm new to thoughts on time and temperature? I do have to be careful with sugar because it gives my wife bad headaches. Is it something that I can smoke overnight?

 

Butts are already 5-7% brined from the factory. If you are going for a flavor profile. Its alot easier to just inject the crap out of them. Also, they usually take longer to cook due to the salt thicking the conective tissue so don't be afraid to run the cooker between 250-260. Have fun

 

Is she good with brown sugar or tubular sugar? I have a pretty good citrus base one with no cane sugar. Also, no real advantage to cooking a turkey slow. 350-400 will keep her right and all your family members will hate you cuase you knocked it out of the park

 

See above.

hes correct, 350-400 deg , no need for slow cooking plus you'll get a nicer skin

brine - ive always used sugar , salt, and add whatever I feel that day like slices of oranges/apple, onion, garlic.

not sure what taking the sugar out will do.

 

Not sure if she can take honey or something like that but you can always replace the sugar with honey if you want the sweetness in there.

 

Go forth and conquer!

http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2.html

 

i wouldn't blindly do that. read the packaging. if the turkey says it is "self basting", it is already brined. brining it again will likely make it too salty.

 

not really sure why anyone would need to brine a pork butt even if they weren't brined from the factory. there's so much fat in those things that you'd have to be a really awful cook to dry one out.