CletiusMaximus
Footballguy
I'm with the group that says anything other than salt (and perhaps sugar in some cases) in a brine is a waste.
I tend to agree that a simple salt/sugar brine is all that is necessary but I have to admit adding sliced oranges/citrus and sprigs of Rosemarry/clove/blackpeppercorn to a brine gives it a very nice aroma to whatever you are using to brine, kind of sets the mood for your taste buds.I'm with the group that says anything other than salt (and perhaps sugar in some cases) in a brine is a waste.
injection the best way to combat you think...Pork loin is very lean and can easily overcook and dry out. Totally different than a shoulder.
Slice down the middle so that the loin lays flat, stuff with Feta Cheese and baby spinach, roll and tie with butchers string, season with Greek seasoning.picked up an 8lb "pork loin in a bag" super cheap yesterday...
probably throw it on the electric smoker tomorrow.....any great ideas for this hunk of meat...
I think just watch the temp. Like Megla said above, take it off at 135 and you should be fine. Even a final temp of 150 will still work.injection the best way to combat you think...Pork loin is very lean and can easily overcook and dry out. Totally different than a shoulder.
sounds great....thanks...Slice down the middle so that the loin lays flat, stuff with Feta Cheese and baby spinach, roll and tie with butchers string, season with Greek seasoning.picked up an 8lb "pork loin in a bag" super cheap yesterday...
probably throw it on the electric smoker tomorrow.....any great ideas for this hunk of meat...
Make a mop using orange marmalade, maple syrup, melted butter and pinapple juice, also add some of your seasoning to the mop. Cook at 250 for 1.5-2 hours, heavily mop when you first place on the smoker and then mop every 30 minutes after that. Pull at an inteernal of 135 and let rest for 30 minutes
Bought one of these: http://www.pitbarrelcooker.com
Going to be trying it out this weekend. Anyone tried it before?
I've got a similar product, except like jamil's it uses grates. I can recognize the multiple stuff comment from your later post. But I've learned to live with that and limit the courses from the smoker and supplement from the BBQ. I use real wood though, not charcoal/chips (water basin keps the temp level)Bought one of these: http://www.pitbarrelcooker.com
Going to be trying it out this weekend. Anyone tried it before?
May as well just cook them using gasoline.Always been a charcoal guy. Got a Weber Genesis E-310 from work as a gift so I'm taking the propane plunge.
Bit of a pain in the ### to assemble but got'er done and am about to fire up some steaks and pork tenderloin. Glad summer is here.
Great grill. I have the E-330 which is very similar (only difference is the 330 has a sear station and a side burner). I used to be in the crowd that getting a Weber (or similar more expensive grill) was a waste of money. I was wrong. Sometimes you get what you pay for and sometimes it's marketing BS. Grills are IMO a "get what you pay for" product.Always been a charcoal guy. Got a Weber Genesis E-310 from work as a gift so I'm taking the propane plunge.
Bit of a pain in the ### to assemble but got'er done and am about to fire up some steaks and pork tenderloin. Glad summer is here.
It has been great so far, agree Weber makes a really good product. Still figure out the temperature that things need to get cooked at and times, had my system down with my charcoal grill.Great grill. I have the E-330 which is very similar (only difference is the 330 has a sear station and a side burner). I used to be in the crowd that getting a Weber (or similar more expensive grill) was a waste of money. I was wrong. Sometimes you get what you pay for and sometimes it's marketing BS. Grills are IMO a "get what you pay for" product.
Brine for a min of 24 hours.Any thoughts on how to take on a wild turkey my bro in law told me he's bringing over on Saturday?
Dont have a smoker so best plan with a gas grill unless I buy something locally.
Thanks.
Craigslist might be your best bet.I have a WSM and while I enjoy using it, have been thinking about an offset rig instead.
Any suggestions? Budget is between $500-$800, could go a little higher if it's worth it.
Thanks
If you don't have a smoker you can do on the grill by going with a two zone method. Put the turkey on the side with indirect heat and get that side to about 225. So if gas grill just light the burners on the non-turkey side and if charcoal all the coals should be on the non-turkey side. The key is low and slow with indirect heat. As Hawks64 mentioned brine the turkey the night before.Any thoughts on how to take on a wild turkey my bro in law told me he's bringing over on Saturday?
Dont have a smoker so best plan with a gas grill unless I buy something locally.
Thanks.
I have one (a cheap one too like a $150 chargriller or something). I grill a lot more than I smoke so it's nice to have one thing to do both. it's certainly not ideal for smoking but it gets the job done (I've read the drawbacks and potential mods you can make). I may look at getting a separate smoker sometime soon though and probably a separate grill at that pointproninja said:What are you hoping to accomplish by going to an offset?
it seemed like a good idea at the timeproninja said:Why not just buy a 100 dollar Weber kettle at home depot for grilling? I'd rather a WSM than a cheap offset for smoking anyway.
I'm new to smoking with my 18" WSM and pork loin has a been a favorite so far. Rubbed up with a homemade KC pork rub, apple/vinegar injection and couple hours over apple wood. On the menu again for this weekend along with some chicken thighs plus the usual grill fare of dogs/burgers/pork roll.Anyone have a favorite way to do a pork loin?
Picked this up at lowes to get me started and give this turkey at try: https://www.amazon.com/dp/B00104WRCY/ref=cm_sw_r_cp_api_9ZosxbNXJT99FBuzzbait said:If you don't have a smoker you can do on the grill by going with a two zone method. Put the turkey on the side with indirect heat and get that side to about 225. So if gas grill just light the burners on the non-turkey side and if charcoal all the coals should be on the non-turkey side. The key is low and slow with indirect heat. As Hawks64 mentioned brine the turkey the night before.
http://amazingribs.com/tips_and_technique/2-zone_indirect_cooking.html
I use this brine recipe, cooks for about 3 hours. Have done this 4 times to rave reviews.Picked this up at lowes to get me started and give this turkey at try: https://www.amazon.com/dp/B00104WRCY/ref=cm_sw_r_cp_api_9ZosxbNXJT99F
Any ballpark time necessary for a proper smoke of a butchered turkey: legs, thighs, tenderloins. Turkey is in da brine.
Thinking ~4 hrs appears in order from some light searching.
That small of brisket should be done in about 4 hours I would think. I'm doing 17lb packer brisket and will be removing the the point from the flat, thinking 10 hours or so for mine.Think I'm gonna smoke some ribs tomorrow
also have a question: have a smallish brisket from a cow we bought 3.5ish lbs). Do I need to consider anything different or just the standard "X hours/lb"? I have a digital thermometer so I know I'll get it to temp, more for planning purposes
Thanks dude. 3 hours for whole bird or sectioned?I use this brine recipe, cooks for about 3 hours. Have done this 4 times to rave reviews.
Whole bird, sectioned I would think less for sure. So a whole chicken will take 1.5 hours but spatchcocked (cut through the breast bone and cooked flat) takes 45 minutes so roughly half the time. I would think with a Turkey sectioned out the thigh/leg may take the longest, you will need a meat thermometer for sure!Thanks dude. 3 hours for whole bird or sectioned?
You gonna make burnt ends with that?That small of brisket should be done in about 4 hours I would think. I'm doing 17lb packer brisket and will be removing the the point from the flat, thinking 10 hours or so for mine.
Cut through the backbone.Whole bird, sectioned I would think less for sure. So a whole chicken will take 1.5 hours but spatchcocked (cut through the breast bone and cooked flat) takes 45 minutes so roughly half the time. I would think with a Turkey sectioned out the thigh/leg may take the longest, you will need a meat thermometer for sure!
Agreed. Same basic cook plan, just quicker. Only thing I might change is, consider using less rub/seasoning, as you'll likely have more surface area (percentage-wise) than a large cut, and if you heavily season, it could overpower the meat.That small of brisket should be done in about 4 hours I would think. I'm doing 17lb packer brisket and will be removing the the point from the flat, thinking 10 hours or so for mine.Think I'm gonna smoke some ribs tomorrow
also have a question: have a smallish brisket from a cow we bought 3.5ish lbs). Do I need to consider anything different or just the standard "X hours/lb"? I have a digital thermometer so I know I'll get it to temp, more for planning purposes
Yep. Once the Flat is at 150/160 I'll foil and then cube the point, more rub, sauce it up and back on it goes till the flat is done. I prefer separating prior to smoking. No missing bark on the flat, gets done quicker and easier to handle all around.You gonna make burnt ends with that?
The point, that is.
Awesome. Nothing better than burnt ends.Yep. Once the Flat is at 150/160 I'll foil and then cube the point, more rub, sauce it up and back on it goes till the flat is done. I prefer separating prior to smoking. No missing bark on the flat, gets done quicker and easier to handle all around.
I've heard good things about the Trager wood pellet smokersLooking to buy a smoker. Budget is approx $500. I'm not interested in something I have to fiddle with, and from what I've read that take the charcoal style out. Propane or electric? I looked up the Smokin It brand of electric smokers and they appeal to me. Anyone have experience with these? Or can give me a push in a different direction? Thanks.
http://www.walmart.com/ip/Great-Outdoors-Smoky-Mountain-20-x-34-Gas-Smoker/12429510Looking to buy a smoker. Budget is approx $500. I'm not interested in something I have to fiddle with, and from what I've read that take the charcoal style out. Propane or electric? I looked up the Smokin It brand of electric smokers and they appeal to me. Anyone have experience with these? Or can give me a push in a different direction? Thanks.
Picked up 3 racks of spares to put on her tomorrowhttp://www.walmart.com/ip/Great-Outdoors-Smoky-Mountain-20-x-34-Gas-Smoker/12429510
I have one of these and I like it alot. Got at gander mountain yrs ago
Eta- I think mines bigger than that one