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re: Want to smoke something, smoke this?
Posted on 8/24/24 at 12:44 pm to cbr900racer22
Posted on 8/24/24 at 12:44 pm to cbr900racer22
whole boneless turkey breast. Its typically already in a solution, so no brining needed. Remove the skin, season it, throw on. Cook for a couple of hours and then finish the last hour in foil with butter and breast side down. Remove once its past 160-165. Easiest thing to cook on a smoker.
1
Posted on 8/24/24 at 1:13 pm to cbr900racer22
Shame on Me!
Posted on 8/24/24 at 1:27 pm to patnuh
quote:
Agree with chicken. Quicker and fairly easy.
First chicken I ever smoked came out unreal good and from that point I simply could not recreate it. The skin got me no matter what I did...dry brine, wet brine, hot and fast...didn't matter. It became my Everest. For a more assured positive outcome, could just smoke chicken thighs or ribs.
If you want even easier, it's amazing what a smoker will do in a few hours for some homemade/butcher shop sausages. I used to get a bunch from Paulina meat market when I lived in Chicago and they were always amazing.
ETA: I never wrap my ribs. I like to accumulate bark over the entire smoke.
This post was edited on 8/24/24 at 1:29 pm
Posted on 8/24/24 at 1:33 pm to Chucktown_Badger
High heat is the only solution for crispy skin unless you flash fry at the end.
I don’t normally wrap ribs but I have been putting party ribs in an aluminum pan, cover in bbq and cover with foil after 165.
I don’t normally wrap ribs but I have been putting party ribs in an aluminum pan, cover in bbq and cover with foil after 165.
Posted on 8/24/24 at 9:40 pm to cbr900racer22
Pork Shoulder, cheap and easier to smoke.
Posted on 8/26/24 at 3:58 am to Mr Sausage
quote:
whole boneless turkey breast. Its typically already in a solution, so no brining needed. Remove the skin, season it, throw on. Cook for a couple of hours and then finish the last hour in foil with butter and breast side down. Remove once its past 160-165. Easiest thing to cook on a smoker.
I leave the skin on turkey breast when smoking so it renders over the meat while cooking and doesn’t need the butter step. Plus, the OP said it is a cheap cooker so the skin can help protect the meat from hot spots or flare ups at least the 1st use or 2 till users get a “feel” for it.
It’s just Mom and I now for the usual turkey times (holidays and such) so it’s been probably a decade since I did a whole turkey, just the breast.
Whatever the choice, good luck and good eating!
Posted on 8/26/24 at 8:12 am to Sidicous
quote:
I leave the skin on turkey breast when smoking so it renders over the meat while cooking and doesn’t need the butter step
do you put your seasoning under the skin? I like getting that gold color that the seasoning on the meat gives. The butter makes the leftovers even moist.
This post was edited on 8/26/24 at 2:50 pm
Posted on 8/26/24 at 2:18 pm to Mr Sausage
quote:
do you put your seasoning under the skin? I like getting that gold color that the seasoning on the skin gives. The butter makes the leftovers even moist.
You can do that if you like. Probably best for some of the more "fragile" spices that a flare up may scorch or overheat. (Burnt garlic is awful and chili powder loses a ton of flavor if overheated, low and slow is good though, for example)
I always just used the wood smoke and maybe black pepper, never spiced it up. Kinda like a steak purist (which I am too).
Posted on 8/26/24 at 10:22 pm to CrawfishElvis
quote:
I’ve done it for baby backs and it works for me.
You must be smoking at 225 then. At 275, in 2 hours the rub will be set and a nice mahogany color will be present. Wrap in foil for 45 minutes but check for doneness at 30. Unwrap, light glaze and back on for 15 minutes. If you're curious about temps, you should see 205 - 207.
A little over 3 hours vs 6 hours, not to mention less fuel.
But hey,
quote:
Whatever floats your boat
Posted on 8/27/24 at 11:16 am to cbr900racer22
Jesus the people on the BS 3-2-1 method!!!! Please stop that mess and cook to temp and probe1 Stop the gimmick cooks.
Sir you have plenty of time to cook any meat piece you like. You can simply hot and fast a brisket to probe tender with ample rest time available, Pull at 203 and put in a cooler for 2-3 hours to complete the render.
Pulled Pork just bark it hotter than normal and then 300-325 off the direct heat pull at 203-205 probing tender no restriction. rest for 1 hour
Ribs take 3-7 hours depending on temp and meat DONT COOK till falling off the bone! Thats overcooked. pull before 205 more in the 195-200
Chicken at 400 to set the skin and you done fast.
YES LOW AND SLOW are the preferred methods but not the standard. Ive cooked a 18 lb Brisket in 5 hours that passed the bend test and was perfect after a 2 hour rest,
Sir you have plenty of time to cook any meat piece you like. You can simply hot and fast a brisket to probe tender with ample rest time available, Pull at 203 and put in a cooler for 2-3 hours to complete the render.
Pulled Pork just bark it hotter than normal and then 300-325 off the direct heat pull at 203-205 probing tender no restriction. rest for 1 hour
Ribs take 3-7 hours depending on temp and meat DONT COOK till falling off the bone! Thats overcooked. pull before 205 more in the 195-200
Chicken at 400 to set the skin and you done fast.
YES LOW AND SLOW are the preferred methods but not the standard. Ive cooked a 18 lb Brisket in 5 hours that passed the bend test and was perfect after a 2 hour rest,
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