Hey all,
My bro in law bought a bunch of meat for us for me smoking him a bunch of food over Memorial Day weekend. I'm going to be throwing some spare ribs in this afternoon and also have a turkey breast roast I figured I'd throw in with the ribs. I've never done one of these. Anything special about it? What IT should I take it to? Was just gonna throw some sea salt, pepper, garlic and onion powder on it. Should I cover with bacon? Has anyone done one of these? It's only about 3 pounds, so not too big and I figure it'll be done well before the ribs. And no, WTS, I ain't using mesquite on it ;) ;D
SD
I usually dump some Tenderquick in about half a gallon of water, sometimes add Brown Sugar, let it set for 12-24 hours and smoke with Pecan. About 5 hours later I have some good eats. Think I usually take it to 160 IT and use 275 as the PID set point.
Here is another option; this is a link to how Stickbowcrafter does his. The reviews for his technique are excellent.
http://forum.bradleysmoker.com/index.php?topic=6151.0
For internal temperature 165°F would be the maximum.
That looks good Habs, I'm putting it on my 'to do' list. ;D
I was gonna suggest pecan, but now that you mention it SD I must have hit my head or something...yep go with mesquite! ;D
C
I'm a big injection fan with poultry (bigger pieces anyway)...I just do garlic butter. Or garlic oil...both ways depending on the tip size of your injector (meaning you can use fresh if you have a wider tip... or granulated for smaller) ...or...you can just infuse either fat with the garlic for an hour or so...pump it in...massage it up...let it rest...into the smoker...yummo!! :)
Quote from: westexasmoker on June 02, 2008, 03:49:16 PM
I was gonna suggest pecan, but now that you mention it SD I must have hit my head or something...yep go with mesquite! ;D
C
;D Cute! ;D