|
um excuse me posted:Two questions. See this is another reason I love my Keg. Just toss a couple lit lumps in, open up the air, and let massive heat cleanse the sucker.
|
#
?
Nov 20, 2021 16:39
|
|
|
|
| # ? May 30, 2024 14:39 |
|
|
Theres certainly nothing stopping me from doing that other than burning a bunch of charcoal I'd rather use for cooks. Edit: gently caress iiiiiiit  I have an entire white oak to chop and burn, was saving it for the fire pit I have but no one goes through that much wood. um excuse me fucked around with this message at 20:10 on Nov 20, 2021 |
|
#
?
Nov 20, 2021 17:58
|
|
|
I got my hands on a high-grade whole brisket at the store yesterday. The butcher said it's somewhere between USDA Prime and Wagyu, and they hardly ever have them in stock because people buy them up so fast. Gonna smoke that bitch tomorrow night 
|
|
#
?
Nov 20, 2021 22:11
|
|
|
Anyone have a solid Thanksgiving side they make on the smoker/grill?
|
|
#
?
Nov 20, 2021 22:30
|
|
|
I cooked stuffing on a Weber kettle a couple of years ago. It came out pretty good. Smoked deviled eggs, smoked twice-baked potatoes, and smoked potato salad are all delicious. There's also grilled asparagus and brussels sprouts if you want something easy.
|
|
#
?
Nov 20, 2021 22:54
|
|
|
Gwaihir posted:Spatchcock, 2 day dry brine, if you do a rub then make sure your temp doesn't hit 350+ so it won't char. It'll probably be done a lot quicker than you'd think. Turkey doesn't need a low 225 long smoke like brisket chuck or shoulder do. This dude completely deboned his turkey and made demi glace with the extra bits. I'm thinking of doing similar but cooking the meat in my pellet smoker instead.
|
|
#
?
Nov 21, 2021 00:02
|
|
|
um excuse me posted:
Careful there, that can get too hot. That said, how did it go?
|
|
#
?
Nov 21, 2021 19:05
|
|
|
I opened all of the ports, closed up the door and lid and let it run until it went out. I figured at the very least if I didn't manage temps a little I would roast the seals off. It looks like I ran an oven cleaning cycle. All the mold burned off and the grates are as clean as I've ever seen them. 
|
|
#
?
Nov 21, 2021 19:20
|
|
|
My mom wants me to come smoke the turkey for Thanksgiving. They bought a frozen turkey, and are trying to thaw it. How can I assess the potential level of thawedness when I go over on Tues to dry brine the bird? I know smoking will be less forgiving of frozen spots than oven roasting, so I figured I'd check here. Is there a good guide to smoking a turkey, in terms of time/temp ranges?
|
|
#
?
Nov 21, 2021 23:53
|
|
|
Annath posted:My mom wants me to come smoke the turkey for Thanksgiving. In my experience, the cavity always seems to be the last area to thaw. Should be an easy check. Turkey is a hot and fast smoke. 325 baby, let er rip. Unsurprisingly, with near oven temps, you can expect near oven times, but since a turkey has both light and dark meat, its absolutely a must to check temps. FDA says its safe to cook a turkey to 165F and has been for some time. Do not take the dark meat out to 180F like some may suggest. Pull at 160, the latent heat should be enough to raise it the extra 5 degrees. Spatchcock if you can, do not stuff the turkey. Smaller birds turn out better than larger ones, moot point in your case, but if you need more meat than a smaller bird contains, get a second small bird. Dry brine overnight, wet rub with a poultry rub and oil the day of. Inject with melted butter or oil when the bird hits 90F on the grill/smoker. Make sure there is at least 3 inches of separation between the drip pan and the turkey. I think that's it. um excuse me fucked around with this message at 00:08 on Nov 22, 2021 |
|
#
?
Nov 22, 2021 00:04
|
|
|
Wet brine it and don't worry about how thawed it is because the brine will thaw it.
|
|
#
?
Nov 22, 2021 00:36
|
|
|
Regarding wet brining a turkey: https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe/#salt
|
|
#
?
Nov 22, 2021 00:54
|
|
|
I prefer wet brining my turkey since I have a brine recipe I like to do every year and some of the key ingredients don't come in a "dry" form. I've been doing it for almost 20 years and it hasn't produced a bad bird yet.
|
|
#
?
Nov 22, 2021 01:39
|
|
|
Yea I posted without comment because it seems like a valid way to do it, it just seems like a lot more work.
|
|
#
?
Nov 22, 2021 01:41
|
|
|
My brisket was supposed to be on the smoker by now but I hosed up and left the lid open too long while putting it on, and now the fire is burning too hot. Instead of killing the fire, since my grill is a bit dirty and I've got charcoal to spare, I'm letting it go on self-cleaning mode until the coals burn off and then starting over. It's gonna set dinnertime back by an hour or two but I think I've got time to spare.
|
|
#
?
Nov 22, 2021 04:16
|
|
|
um excuse me posted:In my experience, the cavity always seems to be the last area to thaw. Should be an easy check. I just did some turkey legs to 160 and they were chewy as all hell. Why wouldn’t you take them up higher? They were dry brined as well. Solkanar512 fucked around with this message at 06:36 on Nov 22, 2021 |
|
#
?
Nov 22, 2021 06:33
|
|
|
This was in reference to doing a whole bird. Doing a whole bird is not ideal. Legs can tolerate higher temps, breast cannot. You take the temp in the thickest part of the breast. The leg will be hotter by the time this reaches 160. This is one of the reasons a smaller bird cooks better.
|
|
#
?
Nov 22, 2021 06:48
|
|
|
What wood do you prefer for your turkey? I've done pecan and apple / hickory and am considering which to do this year.
|
|
#
?
Nov 22, 2021 15:43
|
|
|
Speaking of turkey, if I spatchcock a 13 pound turkey, how long at 325 would you think it should take? Meathead says 1.5-2 hours, but his times on pork butt and brisket were way understated in my experience.
|
|
#
?
Nov 22, 2021 15:59
|
|
|
nwin posted:Speaking of turkey, if I spatchcock a 13 pound turkey, how long at 325 would you think it should take? That sounds about right in my experience. Tomfoolery posted:What wood do you prefer for your turkey? I've done pecan and apple / hickory and am considering which to do this year. I like pecan and oak!
|
|
#
?
Nov 22, 2021 16:02
|
|
|
nwin posted:Speaking of turkey, if I spatchcock a 13 pound turkey, how long at 325 would you think it should take? 2 hours is about right by my experience. Turkey is quick.
|
|
#
?
Nov 22, 2021 16:04
|
|
|
Remind me again what temperature the stall usually happens at on brisket? Mine is at the high 180°s right now and it's only just now starting to slow down, and I'm trying to figure out if I need to move the temp probe or push it in deeper or something since my brisket has only been smoking for a little over 10 hours.
|
|
#
?
Nov 22, 2021 16:16
|
|
|
I. M. Gei posted:Remind me again what temperature the stall usually happens at on brisket? I've only ever done one brisket (this past weekend), but it seemed to hang out at 150 for 4 hours.
|
|
#
?
Nov 22, 2021 16:17
|
|
|
I'm seriously considering just doing the bird in the oven... I have no idea how big of a bird they got, but I've never spatchcocked one before, and I'm worried trying to smoke it is going to turn out poorly... But everyone is excited for a smoked bird 
|
|
#
?
Nov 22, 2021 16:59
|
|
|
^^ Spatchcocking isn't too hard as long as you have good kitchen shears.I. M. Gei posted:Remind me again what temperature the stall usually happens at on brisket? It's usually more in the 150-160 range, but can happen higher too. Depends on water content because it's evaporative cooling that causes the stall. Worst case it finishes early and you can hold it at temp in a cooler until closer to meal time.
|
|
#
?
Nov 22, 2021 17:06
|
|
|
Annath posted:I'm seriously considering just doing the bird in the oven... I have no idea how big of a bird they got, but I've never spatchcocked one before, and I'm worried trying to smoke it is going to turn out poorly... You can smoke it un-spatchcocked. Spatchcocking exposed more area to smoke and cooks more evenly, you can get similar results standing the turkey up with the cavity facing down. There are special stands you can get, but I'd just make something to work. It's probably easier to spatchcock at that point though. It will also still work laying down. Honestly the brine, rub, and butterballing are a lot more important.
|
|
#
?
Nov 22, 2021 17:12
|
|
|
Mom just texted me that the bird is 22lbs lmao. I'm gonna try to smoke it standing upright, that's a good idea.
|
|
#
?
Nov 22, 2021 17:25
|
|
|
22 pounds is loving gargantuan, that's going to take a long rear end time if you don't spatchcock. I'd consider just breaking that up in to individual legs/thighs/etc tbh. Much easier to manage that way. Smoking is pretty forgiving cooking wise.
|
|
#
?
Nov 22, 2021 17:52
|
|
|
yeah with a 22 pound bird your best bet is to break it down into breasts/thighs etc before you smoke it, you can just slice and arrange everything real neat on a platter if you're a stickler for having a presentation bird at the table
|
|
#
?
Nov 22, 2021 17:58
|
|
|
Agreed. That was going to be my suggestion as well. Will make things a lot easier and the food will come out better.
|
|
#
?
Nov 22, 2021 18:12
|
|
|
Counter point; convince people that turkey is old hat for Thanksgiving. Cook brisket instead. jkjk That's a big bird tho 
|
|
#
?
Nov 22, 2021 18:13
|
|
|
BaronVonVaderham posted:I don't know why I didn't check for a smoking thread until now. I only started back in August and I'm loving it; this is one of the things I was looking forward to the most about getting a house. Yeah I gotta do more wings/drums for some shorter weekend smokes; it's kinda nice to cook something in a shorter timeframe sometimes Is that a PK Grill?
|
|
#
?
Nov 22, 2021 18:19
|
|
|
sterster posted:Counter point; convince people that turkey is old hat for Thanksgiving. Cook brisket instead. jkjk We are doing brisket again for Thanksgiving this year. Smoked turkey is great, but one more excuse to pick up a packer is all I need.
|
|
#
?
Nov 22, 2021 18:21
|
|
|
Gwaihir posted:22 pounds is loving gargantuan, that's going to take a long rear end time if you don't spatchcock. I'd consider just breaking that up in to individual legs/thighs/etc tbh. Much easier to manage that way. Smoking is pretty forgiving cooking wise. Anybody got a good guide for how to do this? I've never spatchcocked/broken down a turkey before.
|
|
#
?
Nov 22, 2021 18:31
|
|
|
Monkey Fracas posted:Yeah I gotta do more wings/drums for some shorter weekend smokes; it's kinda nice to cook something in a shorter timeframe sometimes Yup, PK360. Loving it, especially being all aluminum so it survives being outside in FL for more than a week. Adding a Kick Ash basket solved the few problems I was having which were evidently being caused by PK's ash basket having lovely airflow. Same with adding the "little more" rack they make so I don't have to crowd the wings to keep them over the drip pan.   At this point we just grab wings whenever we happen to see them in the store, since supply is unpredictable. Such an easy meal to cut those up, toss in a bag with a rub, then about 2.5 hours of cherry smoke. I snagged a second turkey and stashed it in my freezer since it's the one time they're cheap. I also want to try smoking the whole bird, but didn't want to make the first attempt on turkey day itself and possibly botch things. Gwaihir posted:22 pounds is loving gargantuan That's the bird I'm roasting on Thursday for just two of us I just really love turkey and leftovers for days. I might have to freeze some of it this time, though; there's a limit to how fast even my fat rear end can eat.
|
|
#
?
Nov 22, 2021 19:08
|
|
|
I. M. Gei posted:Remind me again what temperature the stall usually happens at on brisket? AmazingRibs stall article is good reading. Basically, stall temp is a function of air temp - the hotter the smoker is running, the higher the stall happens. So if your fire is running hot, like you mentioned, it's not surprising that you'll see less of a stall, and that it'll happen at a higher temp.
|
|
#
?
Nov 22, 2021 19:56
|
|
|
um excuse me posted:This was in reference to doing a whole bird. Doing a whole bird is not ideal. Legs can tolerate higher temps, breast cannot. You take the temp in the thickest part of the breast. The leg will be hotter by the time this reaches 160. This is one of the reasons a smaller bird cooks better. poo poo, thanks for that clarification!
|
|
#
?
Nov 22, 2021 20:19
|
|
|
Annath posted:Anybody got a good guide for how to do this? I've never spatchcocked/broken down a turkey before. There's tons of YouTube videos on this. But here's Malcom Reed's: https://www.youtube.com/watch?v=9PEAQ_YopGk
|
|
#
?
Nov 22, 2021 20:47
|
|
|
Kalman posted:AmazingRibs stall article is good reading. Basically, stall temp is a function of air temp - the hotter the smoker is running, the higher the stall happens. Well then apparently I just have the world's weirdest brisket because it didn't appear to stall at all. Or at least not that I can tell. The fire was a little on the hot side at around 250° toward the middle of the cook but then it started trending down from 240° near the halfway point and averaged about 225° after that. Here's the graph for the brisket. I put the probe in a few hours into the cook so it starts a little late. I also moved it two or three times toward the end to make sure the readings weren't hosed up because I had it in a bad spot but, nope, turns out they were all the same throughout.  I pulled it at 200° and now it's sitting in a cooler wrapped in butcher paper until dinnertime.    Seriously though how the gently caress does a whole packer brisket have no stall? Is almost-Wagyu-grade brisket just like that or did I accidentally buy magical wizard meat?
|
|
#
?
Nov 22, 2021 22:21
|
|
|
|
| # ? May 30, 2024 14:39 |
|
|
I. M. Gei posted:
Well I'll be hosed, the answer was right there in the AmazingRibs article Kalman posted!  "AmazingRibs.com posted:Hypothesizing that the stall might be evaporative cooling, but still wondering if it may be fat melting, Blonder took a lump of pure beef fat from the fridge, inserted a thermometer probe, and placed it in a thermostatically controlled smoker. He also soaked a large cellulose sponge in water, shook it out, inserted a probe and placed it next to the fat. Then he set the smoker for 225°F. "AmazingRibs.com posted:
Apparently I had a super fatty piece of meat without a whole lot of moisture in it, and I covered it in a shitload of rub which may or may not have held in some heat and moisture like a kind of "pseudo-foil" wrap. Neat!
|
|
#
?
Nov 23, 2021 04:37
|
|
