WFFaithful
Well-known member
Smoked my first Turkey this year. I'm never going back. This is the best turkey I've ever had.
Smoked my first Turkey this year. I'm never going back. This is the best turkey I've ever had.
Awesome!Smoked my first Turkey this year. I'm never going back. This is the best turkey I've ever had.
Dry rub before and during, mop afterwards and during the resting. The sugars in the dip will caramelize much too early if you start out mopping.I'm making a pork shoulder today.... I have an eastern NC vinegar sauce. Do any of you guys suggesting mopping it ay all as I cook or just adding at the end once it's pulled?
I've seen conflicting opinions
I need to do this again. We've converted to frying, but I loved smoked turkey in the past.
First smoke of 2017...tri-tip!
Made up the rub (nothing fancy, mostly salt and pepper but some garlic powder, chili powder, and dry mustard), smoked til about 125/130 and finished with a quick sear
https://s3media.247sports.com/Uploads/Assets/528/219/5219528.jpg
https://s3media.247sports.com/Uploads/Assets/507/219/5219507.jpg
(Resize the pic you ass)
Same. As long as people eat red meat, I've not found anyone who hasn't liked it.Tri tip is my favorite thing to smoke
Planning on doing a brisket this weekend while I brew two batches of beer. Y'all have me reconsidering tri tip. Never done one. Any pointers?
Search for it a few pages back in the thread. I detailed the reverse sear technique, which is easy and produces amazing results. Your toughest part of the whole process will most likely be finding the tri-tip at the store.Planning on doing a brisket this weekend while I brew two batches of beer. Y'all have me reconsidering tri tip. Never done one. Any pointers?