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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #1081
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    VEGASKING's Avatar
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    I did one of those New York steak prime rib roasts. Three hours in the smoker but only two with smoke. Turned out great.

  2. #1082
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    Quote Originally Posted by BeerMan View Post
    and glorious it was!

    wench and I were still picking off the loose bits after dinner.
    Did ya go for the marrow? I really wonder how that tastes after the smoking.


    Quote Originally Posted by UnholyGoalie View Post
    Yeah, I did. I didn't brine the turkey but that probably would have helped it retain moisture. I also never covered it in foil which is my mistake. The plus side to leaving them naked is the skin came out nice.
    I started brining the Thanksgiving turkey years ago and won't do it any other way now. It comes out insanely juicy and tender.

    I do oven cook that bird, though.
    Last edited by Krussadams; April 17th, 2017 at 12:38 PM.
    "Bob Miller did a great job for the Kings for over a number of years." -Daryl Evans, March 23, 2017.

  3. #1083
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    Quote Originally Posted by UnholyGoalie View Post
    Yeah, I did. I didn't brine the turkey but that probably would have helped it retain moisture. I also never covered it in foil which is my mistake. The plus side to leaving them naked is the skin came out nice.
    yeah, brining would have helped. I do that for every chicken that go in the smoker. and foiling the chicken/turkey may make the skin more rubbery. then again, that can be solved by finishing it over direct heat.
    I BELIEVE I'll have another beer!

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    Quote Originally Posted by Krussadams View Post
    Did ya go for the marrow? I really wonder how that tastes after the smoking.
    we plan to use the ham bone for the split pea soup, so yeah, not yet.
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    if you don't have one already, grab a Thermapen for cheap.

    http://www.thermoworks.com/Classic-Thermapen
    I BELIEVE I'll have another beer!

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