care to share your meat smokin tips & recipies?
- Thread starter boostnut
- Start date
Help Support Arborist Forum:
This forum, http://www.smokingmeatforums.com/, led me to the saw forum. Check it out.
I did another practice breast this weekend to time it out etc getting ready for Christmas company nxt weekend when I am doing 4 at a time. It was excellent and got all positive comments from my neighborhood tasters and my adopted kids (cats) loved it too as always. 
I used my same recipe I posted earlier but used a small hand full of chopped fresh ginger (for no other reason than I didnt want to waste a small part that would have been left) instead of 3 tbsp and soaked it 24 hours and then smoked it 13 hours (with hickory naturaly) @ 135ish turned up to 325 and took meat off @ 183, about 1 hr 15 minutes later, 14 hrs 15 minutes total.
Cooked on a shallow cookie pan for that big spoon full of smoky meat juice for the gravy and to keep the bottom of turkey from drying out.
Add 1 tbsp sure cure to the brine if you are squemish about long smoking times it will help meat store in frig better also makes a nice pink color meat.
It came out perfectly moist had smoke all the way to the bone meat was sweet and smoky and nice color, ( if thats what ya like?) so what I am saying is its going to be hard to mess up your turkey following some simple steps good luck! Merry Christmas!
Kansas
I used my same recipe I posted earlier but used a small hand full of chopped fresh ginger (for no other reason than I didnt want to waste a small part that would have been left) instead of 3 tbsp and soaked it 24 hours and then smoked it 13 hours (with hickory naturaly) @ 135ish turned up to 325 and took meat off @ 183, about 1 hr 15 minutes later, 14 hrs 15 minutes total.
Cooked on a shallow cookie pan for that big spoon full of smoky meat juice for the gravy and to keep the bottom of turkey from drying out.
Add 1 tbsp sure cure to the brine if you are squemish about long smoking times it will help meat store in frig better also makes a nice pink color meat.
It came out perfectly moist had smoke all the way to the bone meat was sweet and smoky and nice color, ( if thats what ya like?) so what I am saying is its going to be hard to mess up your turkey following some simple steps good luck! Merry Christmas!
Kansas
HOGBEAR
ArboristSite Operative
Been gone for some time now, and I know I'm a little late but try pecan wood and orange juice for miosture.
Latest posts
-
-
Scrounging Firewood (and other stuff)- Latest: MustangMike
-
-
-
-
-
What Axe do you recommend for splitting some oak ?
- Latest: telecasterfool
-