Recent content by tostitobandito

Update on the results. The turkey had been salted and sat in the fridge uncovered for about 60 hours prior to the cook. The skin was very dry when it came time to season/cook. I set the smoker to 325F, but I think the hottest it was ever able to get was around 295-300F. Probably due to the...

Dunno per pound, but I'd guess no more than 2-2.5 hours for a typical size. The spatchcock whole 20+ lb turkeys I've done at a similar temperature have taken around 4 hours, and a separated breast will cook much faster. Though I'd suggest turning it up to at least 250F. If you have the skin...

I think I've settled on the following approach: Spatchcock 21.5 lb fresh turkey Dry brine with kosher salt (about 1/3 - 1/2 cup for the whole bird) and leave on a pan in the fridge for 48 hours Inject breasts and thighs with melted butter/herb/cajun solution, and season outside with some...

I know I can get the smoker up to 325F in theory, but since it's so humid in there as you point out I'm not convinced it would be as effective as moving it to a 350F grill/oven to finish, or something along those lines. Have you done one at 300F+ in the smoker the entire time? Or do you raise...

I'm doing another smoked turkey this year for Thanksgiving, and am researching ways to get better crispier skin instead of skin that basically just gets thrown away. To be clear the meat has been perfect; I'm just trying to improve the skin without sacrificing that. In the past with my 3Dwifi...

Those of you who smoke beef plate ribs (the straight flat bones with a couple inches of meat on top of them, in a slab), what temp do you smoke at and what internal temp do you aim for?  I thought the 175F temp in the smokin-it guide seemed pretty low so I went to 185F but they were still...

Just got my model 3D Wifi after the cyber Monday special, so naturally I had to cook a brisket immediately.  Here is a brief summary of what I did, the results, and my thoughts. I bought a 16.88 pound USDA prime packer from Costco.  Probably would've gotten something a little smaller, but this...