[rellascout]

Originally Posted by rdmarsiii

So for a 14 pound bird, what temp and how long do you recommend?

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.

[TXSTYLE]

Originally Posted by rdmarsiii

So for a 14 pound bird, what temp and how long do you recommend?

I'm planning to smoke a 15lbs whole at 250 over night 10-12hrs for Thursday.

[P1]

I’m a big pork chop fan. However, I don’t find many folks smoking them. Anyone here?

[lsturbointeg]

Originally Posted by P1et

I’m a big pork chop fan. However, I don’t find many folks smoking them. Anyone here?

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

[KenB925]

Originally Posted by P1et

I’m a big pork chop fan. However, I don’t find many folks smoking them. Anyone here?

I like pork loin, pork tenderloin, basically boneless chops.

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.

[UncleWede]

I think I smoked some pork chop jerkey once.

[TXSTYLE]

Originally Posted by P1et

I’m a big pork chop fan. However, I don’t find many folks smoking them. Anyone here?

Pork chops are too delicate to try and smoke. I mean they pan fry and grill in minutes.
I guess it would take some trial and error.

[TXSTYLE]

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.

[Joekerr]

Originally Posted by TXSTYLE

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.

My wife picked me up this "Project Smoke" book for a bunch of smoking recipes. It looks pretty amazing - have you seen it / have it?

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.

[TXSTYLE]

Originally Posted by Joekerr

My wife picked me up this "Project Smoke" book for a bunch of smoking recipes. It looks pretty amazing - have you seen it / have it?

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.

Nice MAN! I haven't. Have you decided on gas or electric?

[Joekerr]

Originally Posted by TXSTYLE

Nice MAN! I haven't. Have you decided on gas or electric?

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.

[UncleWede]

Quit with the chicken rubbing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

#themtoo

[TXSTYLE]

Originally Posted by UncleWede

Quit with the chicken rubbing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

#themtoo

This chicken was "Award worthy!"

[TXSTYLE]

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.

[M_Six]

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.

[TXSTYLE]

Originally Posted by M_Six

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.

Thanks my friend.

I hear ya on having too much leftovers and getting wasted.

[P1]

Originally Posted by M_Six

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.

Very valid point. I will do a 25 pound brisket and eat it for a few days, then get sick of it. Then my wife will make chili and used the cubed brisket for the meat.

But yes, ideally, you need a group. Brisket, in my opinion, is best the first day.

[TXSTYLE]

^^ 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!

[lsturbointeg]

anybody planning on doing some type of BBQ for Christmas? trying to get some ideas

[KenB925]

Originally Posted by lsturbointeg

anybody planning on doing some type of BBQ for Christmas? trying to get some ideas

We are hosting Christmas Eve, and home on Christmas day.

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.

[UncleWede]

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.

[lsturbointeg]

Originally Posted by UncleWede

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.

lol it was snowing here yesterday...today it just looks like caca!