Try this the next time you smoke a bird.
1/2 cup Drambuie
1/2 cup maple syrup
1/2 cup melted butter
warm up a tad and inject.
Cleaned the carcass this morning and am now rendering it down for some killer smoked turkey stock. Soups, stews, ect... will be wonderful.
There it is. It went on at exactly noon. The drip pan has three rib bones, onion, carrots, garlic, beef stock, cabernet, and a bouillon cube in it. I'll strain all the solids out of it and reduce it with some more wine and beef stock to make the au jus later.
It's being looked after by my DigiQ, which is keeping the grid temp at 225 with no problem (dome temp gauge says 250, which is pretty standard). It's kinda strange that after only two hours and fifteen minutes that the internal probe is registering 100 degrees already. I really hope it stalls here pretty quick, because I'd really not like this thing to get done too soon. It's just shy of 8 lbs, and should take about :45/pound. I'd planned to eat around 6:30pm.
I really don't want to have to FTC this bitch...
Dammit. Hit 115 at 3pm. Into the cooler it goes, wrapped in three layers of foil and two clean bath towels. I put a temp probe into it before hand, and it appears to be holding at about 122 internal.
Guess I'll sear it and serve it.
Hope it turns out.
Reducing the drippings for au jus.
The finished product.
For some reason, it looks a lot redder in the images than it did in person.
IT WAS ****ING PERFECTLY COOKED!!!
Took the leftovers to the butcher shop this morning and had them sliced up. Gonna be some good roast beef sammiches from that, I tell you WHUT!!
looks frickin phenomenal!!! nice work!!
Didn't buy one but Traeger has a sales display at Mission Viejo Mall if anyone in that area is interested.
They will usually give you free stuff if you chat with them for awhile, also $100 off any Traeger. You won't regret it!
doing the Burnt Ends today. can't say that I'm disappointed.
what surprised me the most is the boned-in pork butt (5 lbs) took just 6 hours to reach 170. smoker temp hovered around 250 throughout with a charcoal/wood reload midway through it.
anyone got a rub recipe fo this pork loin? anyone? hello? -says no guy ever