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Wow look at the pullback on those! They look delicious! I now want ribs haha
Wow look at the pullback on those! They look delicious! I now want ribs haha
I think “smoke” is slightly different on various smokers. On my Traeger, I can have “super smoke” set on any temp between 160 and 225. On the first traegers, I think smoke setting was between 150-180, but couldn’t be controlled.I am still stewing over pellet smokers. I am keeping my egg but want a pellet for ribs and brisket. On the temp dial the ones I have seen say smoke at one setting then temps are listed. If you put it on smoke what temp does it smoke at?
I am sure I am confusing but trying to get my small mind around this
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I think “smoke” is slightly different on various smokers. On my Traeger, I can have “super smoke” set on any temp between 160 and 225. On the first traegers, I think smoke setting was between 150-180, but couldn’t be controlled.
I believe the pit boss smokers have the smoke setting @ around 200°. Not adjustable.Got ya. I was looking at the put boss at lowes. It said dual control I wonder if that means you set a temp to smoke or not smoke?
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Got 2 9lb turkey breasts sitting in brine since last night. Going to inject when removing and then going in the smoker around 10am.
Everything I’ve read says 40mins per pound so if my math is correct they should be done around 4pm right?
Got 2 9lb turkey breasts sitting in brine since last night. Going to inject when removing and then going in the smoker around 10am.
Everything I’ve read says 40mins per pound so if my math is correct they should be done around 4pm right?
Depends on temp, but it would be 4pm using those figures. I usually put a probe in and pull when it hits 165°, but I run mine hot and fast, between 325° and 350°.
What temp do you cook them at? Is 225 too low?That seems about right. We have two 8 lb breasts going on today too. Feast contest one is going to be a good one today
I will be using a probe in one of them...since I only have one probe haha. The 40mins/lb was based on smoking at 225 degrees, I could crank it up higher to cook faster but low/slow worked well last year
What temp do you cook them at? Is 225 too low?
Morgan is cooking at 300. Takes about 4 hours that way. 225 isn’t too low though.
Well she has done way more testing than I have. Maybe I will try that temp and not have to put it in so early haha
So this year, brined the bird and trying something different. Mixed olive oil mayo with some honey garlic rub and a generous amount of fresh chopped sage, thyme, and rosemary. Rubbed the bird all over and under skin with the mayo and stuffed it with cut lemons, onion, and more fresh herbs.
Here’s the before shot:
View attachment 8916454
I don’t think you can really go wrong either way. If they don’t have skin on low and slow is always good. I generally cook poultry at 325-350 to get the skin crispy(er), and don’t have any issues with dryness usually.Well she has done way more testing than I have. Maybe I will try that temp and not have to put it in so early haha