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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
That looks awesome! Makes me want to do some smoked turkey soon. Haven't smoked one in a while.Turkey breast. Kids like it better than smoked pork.
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- Joined
- May 16, 2013
- Messages
- 965
did you brine it? If so a recipe for the brine and rub would be awesome!Turkey breast. Kids like it better than smoked pork.
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I brined it for about 24 hours. Loosely based it off a recipe I found online. No real exact measurements, but the brine was water, salt, brown sugar, molasses, black peppercorns and sage leaves.
After brining I patted it dry and brushed it with a coating of butter. Then sprinkled a mix of Italian seasonings and poultry seasoning on top. Mostly whatever I had in the cabinet.
Smoked at 235 for 3 or so hours. Bumped temp up the last 30-45 minutes to beat a rain shower and I think that helped crisp the skin more too. So total cook time for the 7 lbs was close to 4 hours.
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After brining I patted it dry and brushed it with a coating of butter. Then sprinkled a mix of Italian seasonings and poultry seasoning on top. Mostly whatever I had in the cabinet.
Smoked at 235 for 3 or so hours. Bumped temp up the last 30-45 minutes to beat a rain shower and I think that helped crisp the skin more too. So total cook time for the 7 lbs was close to 4 hours.
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Baby backs just got put in the box. Rack in back has a milder rub for the folks that can't hang and the rack in front has my spicy rub for those that like it hot. Beer can chicken will go on the charcoal grill in a few hours with the mild rub
Beer can chicken going on the charcoal with some apple wood chips
Baby backs getting wrapped with a splash of my Oktoberfest for the next couple hours
Baby backs getting wrapped with a splash of my Oktoberfest for the next couple hours
It was all delicious
This is gonna be tasty.
St Loius ribs comp style
Marinaded overnight
After 3 hour smoke bath. Pulled to hit with squeeze butter, honey, and more rub. Then wrapped and back on the pit for 2 more hours
I will make my mop sauce in about an hour. The final hour of cooking will be unwrapped and hit with mop sauce. Should be ready around 6:45-7:00. Happy Labor Day BOTL!
Marinaded overnight
After 3 hour smoke bath. Pulled to hit with squeeze butter, honey, and more rub. Then wrapped and back on the pit for 2 more hours
I will make my mop sauce in about an hour. The final hour of cooking will be unwrapped and hit with mop sauce. Should be ready around 6:45-7:00. Happy Labor Day BOTL!
good lord in heaven it's glorious. the light it omits is blindingBack Ribs and wings on the pit boss pellet smoker. 7 hour cook. Came out great.
This was my last smoke, 18 pounds as it sat on the rack
