Recent content by Jackie

My previous turkey breasts that I smoked were a little too dry and too smokey.  After reading more posts I came up with this setup: 7.9 lb bone in turkey breast brine 5 hours and rinse and dry add olive oil and add Famous Dave's Chicken Seasoning Rub - outside and inside of skin refrigerated...

On my last pork butt my maverick read 270 degrees.  I had not seen that high of a temperature before on my #2. I did use the whiskey barrel oak.  Could that be the reason?

I purchased a 4.5 lb flat brisket and I started making Walt's equilibrium brine and I quickly realized the quantity would be fine for the vacuum seal bag Walt used, but it would not be enough if I use the Briner, Jr.  I just added more water until the brisket was covered.  Have I diluted this...

The success of my #2 and this forum prompted me to do some building. 

My 10 lb butt is in hour 11 and the meat thermometer is at 190 degrees.  I had planned to eat between 6 and 7. Hopefully it makes the last 10 degrees in the next two hours. Hopefully I can e-mail my cell phone pictures to my lap top for size manipulation.

My planned baby back smoke was postponed when we received a free 10 lb butt.  While the pork butt is marinating, I want to try smoking chicken pieces for 17 people.  I have skinless breasts, and legs and thighs with skin.  I have 12 breasts, 8 thighs and 10 legs in the brine now. It looks like...

My #2 arrived today and it is in the back yard seasoning now.  When cooking with the maverick where should I position the probe that monitors the heat inside the smoker? If the food is on the highest rack for smoking should the probe be clipped to the top shelf as well? Thanks for your...

In the past when I fried turkeys, I had mixed results injecting various liquids into the bird.  With a good soak in the brine would I still need to inject? Does adding corn starch to the rub actually make the skin more crispy?

My #2 should ship this Friday.  I can't wait.  Food is a great motivator for me.  Is there a secret for easy removal of the membrane on the ribs.  I saw this mentioned in a reply, but I did not find the answer.  My smoker due to shipping delays comes with a pan for holding juice or water.  It...

Just purchased a #2 today.  The input from this forum helped in that decision.  I live in South Carolina and grill and fry outdoors year round.  I believe this smoker will be so much more controllable and enjoyable. I plan to put it under my gazebo.  I also bought the cover for extra...