11-19-2018, 09:53 PM | #969 |
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I would butter fly it. Cut the back out and flatten it. Dry brine for 24 -72 hours and then cook in the smoker at 275-300 until the breast is 150°F and the legs register at least 165°F, 2 1/2 to 3 1/2 hours.
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11-20-2018, 12:15 AM | #970 |
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11-20-2018, 02:45 AM | #972 |
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never tried it since the wifey pan fries it. I think there's not enough fat on pork chops and probably would dry out. i'm just guessin
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11-20-2018, 10:08 AM | #973 | |
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Pork loin and chops are very lean, not great for smoking. If you want some smoke on it you can start off smoking and reverse sear them. Pork can also benefit from brine, but its not necessary. |
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11-20-2018, 01:43 PM | #975 |
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11-21-2018, 11:26 AM | #976 |
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Okay guys... I am seriously LOVING my Smoker!
Here's some generously rubbed Chicken. Skin was crispy and delicious. Meat was melt in your your tender. And the FLAVORS... Oh ,my! I will be smoking my first Turkey tonight.
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11-21-2018, 12:11 PM | #977 | |
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They even have desserts for the smoker. Like Smoked Bacon-Bourbon Apple Crisp. Or double smoked whiskey turkey. I'm looking forward to trying it out in the spring. |
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11-21-2018, 12:33 PM | #978 | |
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11-21-2018, 12:36 PM | #979 |
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Going with charcoal for myself. Just waiting for it to go on sale...maybe Black Friday there will be a deal.
Going to be a while before temperature is nice enough to use it though, so I'm in no hurry. I'll wait for what I think is the best deal, or maybe a nice one will pop up on Kijjiji. |
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11-21-2018, 05:00 PM | #981 |
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This chicken was "Award worthy!"
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11-23-2018, 08:52 PM | #982 |
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My first SMOKED TURKEY was a HUGE success!!!
Succulent. Full of Flavor. Tender. Next up.... Brisket! I always make my signature homemade Cornbread Dressing too.
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11-23-2018, 10:31 PM | #983 |
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Looks awesome, TXSTYLE. Mouth-watering, even. But that's more food than Wifey and I could eat in a week if we had it every day. That's always been our issue with BBQ/smoking. It's just not worth the effort for the two of us.
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11-24-2018, 12:22 PM | #984 | |
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I hear ya on having too much leftovers and getting wasted. |
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11-24-2018, 10:11 PM | #985 | |
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But yes, ideally, you need a group. Brisket, in my opinion, is best the first day. |
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11-25-2018, 05:38 PM | #986 |
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^^ That's a great point too. Leftover meat in general, I'm not too big on. But especially chicken. The gaminess flavor comes thru even more so when reheated. But Smoked Brisket... I can munch in it for days!
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11-26-2018, 08:50 AM | #987 |
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anybody planning on doing some type of BBQ for Christmas? trying to get some ideas
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11-26-2018, 10:19 AM | #988 | |
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I am working on the menu too, I have done a Beef Tenderloin that was awesome, I'll probably do that again. I have definitely upped my game and my equipment since then. I don't have a head count yet, it is just my wifes family and could be a smallish group, if so I may do individual steaks, but that is not likely. |
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11-26-2018, 12:02 PM | #989 |
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Black Friday I woke up early and it seemed like we had frost on the cars. I was about to go put my grill away. Then I touched it and it was only dew.
Whew, dodged another bullet. |
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11-27-2018, 11:22 AM | #990 |
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lol it was snowing here yesterday...today it just looks like caca!
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