Recent content by JeffroTull

A little late, but did my spring turkey that I shot this past season. Breasted it out and took both leg quarters. Put all in a simple brine for ~48h Brine: 1 cup each kosher salt and white sugar; 1 tbsp each cayenne, onion and garlic powder; 2 tbsp whole black peppercorns. On a whim I added...

I apologize in advance for the lack of photos. This was supposed to be an experiment, but it turned out rather well. I wanted to get this down before I totally forgot how I did it. Thanks for letting me essentially use the forum as my personal smoking journal.😜 Had about a 9-10 lb bone-in leg...

Got a full brisket from a butcher friend of mine. He wet-aged it for just over a month.  Would this change anyone's opinion on brining the meat too?

Put together a Greek style ground lamb fatty this weekend. Turned out pretty good. -3 lbs ground lamb     Seasoned with lemon juice, dried mint, ground cloves, minced garlic, dried oregano, coarse ground black pepper, dill, seasoned salt, paprika, chili powder, and some leftover muffuletta...

Hey everybody, Trying to up my game a little, and have the head from a ~325 lb hog. It's split and skin/ears/snout is off (otherwise I'd be making headcheese). Looking for any and all suggestions--smoking time, wood, marinade/brine recipes, etc. And...go! Thanks in advance.